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| Golden Squash Soup w/Pesto Topping
2 pounds of banana squash
1 onion, finely chopped
1 celery stalk with leaves, sliced crosswise
1 clove garlic, crushed
3 cups of chicken broth or bouillon
1/2 teaspoon of salt
1/8 teaspoon of pepper
Jalapeno Pesto
1/2 cup of light evaporated milk or half and half
Jalapeno Pesto
1 fresh jalapeno chile, seeded and finely chopped
1/4 cup of coarsely chopped cilantro leaves
1 small yellow or red bell pepper, chopped
2 tablespoons of sun dried tomatoes in oil, drained and chopped
2 tablespoons of olive oil
Peel squash, cut into 1 inch cubes. In a slow cooker, combine the squash, onion, celery, garlic, broth, salt and pepper. Cover and cook on LOW 7 to 8 hours ort until vegetables are soft. While soup is cooking prepare pesto.
Process soup in a blender or food processor until pureed. Return to the slow cooker or to a saucepan. Add evaporated milk or half and half and heat to desired temperature. Pour into individual soup bowls. Top each serving with 1 1/2 to 2 tablespoons of pesto. Makes 6 to 8 servings
Jalapeno Pesto
In a small bowl, combine chopped jalapeno, cilantro, bell pepper, sun dried tomatoes and olive oil. |
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