Butternut Squash and Lentil Soup with Pesto
Recipe: #6492
September 12, 2012
Categories: Beans, Fennel, Squash, Italian, Sunday Dinner Gluten-Free, Heart Healthy, High Fiber, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Sodium, No Eggs, Vegetarian, more
"A very healthy and hearty soup. And, it is very easy to prepare. This is topped with a fresh pesto. You can make your own pesto, or use a quality store bought brand. I like to make a mint and basil pesto, recipe listed below; which I feel goes really well with soup. Serve with home made parmesan bread sticks. The base of this recipe came from a local Michigan restaurant."
Original is 6 servings
Ingredients
-
- PESTO
-
-
-
-
-
-
-
-
Nutritional
- Serving Size: 1 (452.5 g)
- Calories 570.9
- Total Fat - 36.1 g
- Saturated Fat - 6.2 g
- Cholesterol - 12.1 mg
- Sodium - 836.2 mg
- Total Carbohydrate - 44.9 g
- Dietary Fiber - 15.8 g
- Sugars - 4.9 g
- Protein - 22.3 g
- Calcium - 210 mg
- Iron - 5.6 mg
- Vitamin C - 71.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Pesto ... Make the pesto first, as it tastes better after is sets a couple of hours. Add the basil, mint, garlic, cheese, walnuts, lemon juice, and salt to a food process. Pulse a few times to chop up. Then, slowly drizzle in the olive oil with the food processor on low speed. Transfer to a bowl and refrigerate until ready to use.
Step 2
Base ... Add the olive oil to a large pot and bring to medium heat. Add the leeks, fennel, onion, and saute for 5-7 minutes until slightly tender. You want to saute the vegetables slowly so they don't brown.
Step 3
Broth ... Then, add the squash, lentils, vegetable and chicken broth, and orange zest. Bring to a boil and then reduce to medium low heat. Cook 25-35 minutes uncovered, until the squash and lentils are tender.
Step 4
Finish and serve ... Stir in the vinegar and fennel fronds. Serve and garnish with a tablespoon of the pesto. I also love to serve this with a fresh baked parrmesan bread stick. ENJOY!
Tips
No special items needed.
0 Reviews
You'll Also Love
