LOW CALORIE

Pumpkin and Apple Purée Soup with Cilantro Pesto

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe features the preparation of <a href="https://eda.ru/recepty/sousy-marinady/pesto-iz-kinzi-perca-halapeno-s-greckimi-orehami-29306">Cilantro Pesto</a>.

Ingredients

Butternut Squash - 1⅕ kg
Onion - 2 heads
Garlic - 3 cloves
Green Apples - 2 pieces
Olive Oil - 2 spoons
Coarse Salt - to taste
Mild Chili Spice - to taste
Chicken Broth - 4 glasses
Pesto - to taste

Step by Step guide

Step 1

Prepare cilantro pesto (see note).

Step 2

Preheat the oven to 392°F.

Step 3

Peel the pumpkin and cut it into small pieces.

Step 4

Arrange the pieces of pumpkin, quartered onion, peeled garlic cloves, and quartered apples in a baking dish. Drizzle with olive oil, season with salt, and sprinkle with chili flakes. Toss everything together and bake in the oven for 40 minutes, or until tender and lightly browned, stirring every 10 minutes.

Step 5

Place half of the vegetables in a blender and add 2 cups of broth. Blend until smooth. Repeat the same process with the remaining vegetables and broth.

Step 6

Transfer the soup to a pot, season with salt, and sprinkle with chili. Bring to a simmer over low heat and serve by adding a dollop of cilantro pesto to each bowl.