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Butternut Soup with Pesto Swirl

Butternut Squash Soup with Pesto Garnish

This soup may be made one to two days ahead and refrigerated. Keep the pesto mixture separate and dollop on each bowl right before serving. Many stores now carry fresh butternut squash that has been peeled and cut into chunks, which is a perfectly good shortcut (and better than the frozen squash, which tends to be a little watery).

1 tablespoon canola oil

3 pound butternut squash, peeled and cut in 3/4-inch pieces

1 1/2 cup chopped carrots

1 cup chopped onion

3 celery stalks, chopped

1/4 teaspoon ground coriander

1/4 teaspoon ground nutmeg

4 cups low sodium chicken broth

1/4 cup plus 1 tablespoon half-and-half, divided

1/4 teaspoon salt

1/4 cup prepared pesto sauce

1. Heat the oil in a large pot over medium-high heat. Add the squash, carrots, onion, celery, coriander and nutmeg; cook, stirring occasionally, until softened, about 12 minutes. Add broth, bring to a boil, reduce heat to medium-low, cover and simmer 30 minutes. Remove from the heat and stir in 1/4 cup of the half-and-half and salt. Cool 10 minutes; puree in batches in a blender or food processor.

2. Meanwhile, stir together the pesto and remaining 1 tablespoon of cream. Ladle the soup into 8 bowls and garnish with a spoonful of the pesto.

Makes 8 servings

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I make my living writing, teaching and speaking about food and travel. In the name of work, I (have to!) eat a lot, meet interesting people (many of whom, like me, are passionate about their work) and travel near and far to see where and how food is made, grown or raised. I am saved from a life of extreme obesity by the fact that I truly love to exercise, but I am always one forkful away from not being able to button my jeans. Mine is a sweet and savory life.

I share it with my husband and co-author, David Bonom. Check out our new book, Hero Dinners: Complete One-Pan Meals That Save the Day

To learn more about me, click here →

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