Winter Squash Soup

Winter Squash Soup with Citrus-Mint Pesto
Viviane Bauquet Farre

Ingredients

For the citrus-mint pesto

  • 1 1/2 ounce  Italian parsley, tough stems removed
  • 8 sprigs  mint, stemmed
  • 1/4 teaspoon  fennel seeds, ground coarsely with mortar and pestle
  • 1/4 teaspoon  orange zest, grated with a Microplane
  • 2 tablespoons  pine nuts
  • 1/4 teaspoon  sea salt
  •   Freshly ground black pepper, to taste
  • 1/2 cup  extra-virgin olive oil

For the soup

  • 3 tablespoons  extra-virgin olive oil
  • medium-sized Vidalia or Spanish onion, quartered and cut crosswise into 1/8-inch-thick slices
  • cloves garlic, chopped finely
  • 1 cup  dry white wine
  • 3 pounds  winter squash (such as butternut squash, kabocha, or sugar pumpkin), peeled, seeded, and cut into 1-inch chunks
  • 2 1/2 cups  vegetable stock
  • 3 cups  water, plus more as needed
  • 1 1/4 teaspoon  sea salt, or to taste
  •   Freshly ground black pepper, to taste
  • 2 tablespoons  fresh orange juice

With their brilliant orange-colored flesh, winter squashes are the kings of winter vegetables. Whether roasted, pan-sautéed, cooked in soups or stews, or puréed, they’re delicately flavorful and imbue a lovely sweetness.

This recipe starts with a white wine reduction which enhances the wonderful natural sweetness, but also brings a bit of tang to the soup.

Topped with a swirl of the citrus-mint pesto, this soup has bright flavors and a silky-smooth texture, and is also gorgeous to look at.

Click here to see 10 Vegetarian Recipes.

Directions

For the citrus-mint pesto

Place all of the ingredients in the bowl of a food processor and process until very smooth, for 1-2 minutes, scraping the sides of the bowl once or twice. Transfer to a small bowl and set aside.

For the soup

Heat a large heavy-bottomed pot over medium-high heat. Add the olive oil and onion and sauté for 5-6 minutes until golden, stirring from time to time. Add the garlic and wine. Stir well and continue to sauté for 3-4 minutes, until the wine has evaporated and glazed the onions. Add the squash chunks, vegetable stock, water, salt, and pepper. Bring the soup to a boil and then simmer, covered, for 30-35 minutes, until the squash is very tender.

Add the orange juice and purée the soup with an immersion blender or food processor until silky-smooth. Thin the soup with water to the desired consistency. Adjust the seasoning, if needed. Remove from heat and set aside.

Ladle the soup into soup bowls. Place a spoonful of the pesto in the center of each bowl and serve immediately.

Notes

Note: The soup can be made up to 3 days ahead and reheated just before serving. It may need to be thinned with additional water, as the squash will absorb the liquids as it stands. Freezes well for up to 1 month.

Nutrition

Calories per serving:

353 calories

Dietary restrictions:

Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Soy Free, Fish Free, Shellfish Free

Daily value:

18%

Servings:

6
  • Fat 27g 42%
  • Carbs 24g 8%
  • Saturated 4g 18%
  • Fiber 4g 18%
  • Sugars 7g
  • Monounsaturated 19g
  • Polyunsaturated 4g
  • Protein 3g 6%
  • Sodium 618mg 26%
  • Calcium 99mg 10%
  • Magnesium 53mg 13%
  • Potassium 934mg 27%
  • Iron 2mg 13%
  • Zinc 1mg 6%
  • Phosphorus 88mg 13%
  • Vitamin A 194µg 22%
  • Vitamin C 43mg 72%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 0mg 10%
  • Niacin (B3) 1mg 7%
  • Vitamin B6 0mg 21%
  • Folic Acid (B9) 75µg 19%
  • Vitamin D 0µg 0%
  • Vitamin E 4mg 21%
  • Vitamin K 137µg 171%
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