Best 3 Dr Weils Roasted Winter Squash And Apple Soup With Walnut Cilantro Pesto Recipes

Indulge in the symphony of flavors with Dr. Weil's Roasted Winter Squash and Apple Soup, a culinary masterpiece that embodies the essence of fall's bounty. This delectable soup is a harmonious blend of roasted butternut squash, sweet apples, and aromatic spices, simmered in a rich vegetable broth for a velvety texture and comforting warmth. The Walnut Cilantro Pesto, a vibrant accompaniment, adds a burst of freshness and a nutty complexity to the soup, elevating it to a truly exceptional dish. This article provides step-by-step instructions for crafting both the soup and the pesto, ensuring a seamless culinary experience.

Here are our top 3 tried and tested recipes!

WINTER SQUASH, APPLE AND WALNUT SOUP

Winter Squash, Apple And Walnut Soup image

Provided by Joanna Pruess

Categories dinner, soups and stews, appetizer

Time 10m

Yield Six servings

Number Of Ingredients 9

Ingredients

2 12-ounce packages frozen pureed winter (butternut) squash, defrosted
2 tablespoons unsalted butter
1 cup unsweetened applesauce
1 cup light or heavy cream
1/4 cup ground toasted walnuts
2 teaspoons dried chervil, crumbled
1/2 teaspoon ground mace
Salt and white pepper to taste
1/2 cup toasted walnut pieces, for garnish

Steps:

Combine all the ingredients except the walnuts pieces in a large saucepan and stir to blend well. Cook the soup over medium heat until warmed through, about six to eight minutes. Ladle the soup into bowls and add a few chopped walnut pieces in the center.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 470 milligrams, Sugar 5 grams, TransFat 0 grams

ROASTED WINTER SQUASH AND APPLE SOUP

Roasted Winter Squash and Apple Soup image

This Roasted Winter Squash and Apple Soup is the an amazing fall dish, with both savory and sweet tastes mixing together for the perfect flavor profile. This recipe has been adapted from Dr. Andrew Weil's book "The Healthy Kitchen" (Knopf, 2005).

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h15m

Number Of Ingredients 9

Ingredients

1 large winter squash (about 2 1/2 pounds), such as butternut or kabocha, peeled, seeded, and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 apples, such as Granny Smith, peeled, cored, and quartered
2 tablespoons extra-virgin olive oil
Coarse salt
Chili powder, for seasoning (optional)
4 cups Andy's Vegetable Stock
Cilantro Walnut Pesto, for garnish (optional)

Steps:

Preheat oven to 400 degrees. In a large roasting pan, toss squash, onions, garlic, and apples with oil to coat. Season well with salt and chile powder. Roast, stirring every 10 minutes, until vegetables are fork-tender and lightly browned, about 40 minutes.
Transfer half the vegetables and 2 cups stock to a food processor; puree until smooth. Repeat with remaining vegetables and broth. Return pureed mixture to pot, thinning soup with stock, if necessary. Season with salt and chile powder; bring to a simmer over medium-low heat. Serve immediately, garnished with Cilantro Walnut Pesto, if desired.

Nutrition Facts : Calories 205 g, Fat 7 g, Fiber 5 g, Protein 3 g

DR. WEILS ROASTED WINTER SQUASH AND APPLE SOUP

DR. WEILS ROASTED WINTER SQUASH AND APPLE SOUP image

Categories Soup/Stew Vegetable

Number Of Ingredients 8

Ingredients

1 large winter squash (about 2 1/2 pounds), such as butternut,
buttercup or kabocha; peeled, seeded and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 garlic cloves, peeled
2 tart, firm apples, peeled, cored and quartered
2 tablespoons extra-virgin olive oil
Salt and red chile powder to taste
4 to 5 cups vegetable broth

Steps:

1. Preheat oven to 400 degrees. In a large roasting pan, toss the squash, onions, garlic and apples with the oil to coat. Season well with the salt and chile. Roast, stirring every 10 minutes, until the vegetables are fork tender and lightly browned, about 40 minutes. 2. Put half of the vegetables and 2 cups of the broth in a food processor and purée until smooth. Repeat with the remaining vegetables and broth. Return puréed mixture to the pot. If the soup is too thick, add more broth. Correct the seasoning and heat to a simmer. 3. Serve in warm bowls with dollops of cilantro-walnut pesto.

Tips:

For the best flavor, use a variety of winter squashes, such as butternut, acorn, and kabocha. Choose squashes that are firm and heavy for their size.
Roasting the squash before adding it to the soup intensifies its flavor. You can roast the squash in the oven or on a grill.
If you don't have time to roast the squash, you can substitute canned pumpkin puree. However, the flavor of the soup will not be as rich.
Use a good quality chicken broth for the soup. You can also use vegetable broth if you prefer.
Add the apples to the soup towards the end of the cooking time so that they don't become mushy.
The walnut-cilantro pesto adds a delicious nutty flavor to the soup. You can make the pesto ahead of time and store it in the refrigerator for up to a week.
Serve the soup hot with a dollop of sour cream or yogurt and a sprinkle of chopped walnuts.

Conclusion:

Dr. Weil's Roasted Winter Squash and Apple Soup with Walnut-Cilantro Pesto is a delicious and healthy soup that is perfect for a cold winter day. The soup is packed with nutrients from the squash, apples, and walnuts, and the pesto adds a delicious nutty flavor. This soup is sure to become a family favorite.