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.
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