SPINACH PESTO SWIRLED BUTTERNUT SQUASH SOUP

Creamy yet light, sweet, and savory with a big (soft) garlic flavor, this is such a rewarding soup to eat. It tastes like you cooked it all day and looks unique, but as with most of my recipes, it's an unfussy recipe--you won't be standing at the stove stirring for an hour.

(I do highly recommend sturdy artisan bread for dunking.

Notes:

SPINACH PESTO SWIRLED BUTTERNUT SQUASH SOUP

Ingredients: 3 cups chopped butternut squash, 1 head of garlic, 1-2 tbsp. olive oil, 1/2 tsp. sea salt, 1/2 tsp. pepper, 1 tsp. dried basil, 14 ounces coconut milk, 2 cups chicken stock.

For the Spinach Pesto: 3 cups baby spinach leaves, 1/4 cup pine nuts (or walnuts), 2 tsp. minced garlic, 1/3 cup grated Parmesan cheese, 1/3 cup olive oil, 1/4 cup lemon juice, sea salt, and pepper to taste.

Serves 4.

1. Preheat the oven to 400* F. Line a baking sheet with parchment paper.

2. Place chopped butternut squash on the baking sheet, drizzle with olive oil, then season with salt, pepper, and basil. Slice the top off of the head of garlic (not the stem end) and drizzle with a bit of olive oil. Wrap in foil and place on the baking sheet with the squash.

2. Roast the squash for 30 minutes or until fork tender and caramelized. Remove the squash to a blender. Unwrap the garlic (give it a minute or two to cool), then squeeze the soft cloves directly into the blender. Add the coconut milk and chicken stock and blitz until smooth.

3. Pour the soup into a deep saucepan and heat over a simmer for 10-15 minutes, seasoning to taste with salt and pepper.

4. Meanwhile, make the Spinach Pesto: first, blend the spinach and nuts in a food processor until finely chopped. Add the oil, lemon juice, garlic, and Parmesan cheese and continue to process until smooth, about a minute or so.

5. Serve the soup by ladling it into bowls, adding a few dollops of pesto over the top, and swirling it in.

TIPS:

1. If you use fresh butternut squash, buy a large one. Peel it with a vegetable peeler to remove the tough skin. Cut the ends off, stand it upright, and halve it lengthwise. Scape out the seeds, then proceed with chopping into two-inch pieces.

2. To make the soup extra-savory: add 1 small quartered onion to the baking sheet with the squash.

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