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Winter Squash Soup with Citrus-Mint Pesto

["Recipe and photo courtesy of Viviane Bauquet Farre of food & style<\/a><\/em>","Recipe and photo courtesy of Viviane Bauquet Farre of

Ingredients

For soup

3 Tbs. California Olive Ranch extra virgin olive oil
1 medium Vidalia or Spanish onion – peeled, quartered and cut crosswise in 1/8-inch slices
2 garlic cloves – skinned and finely chopped
1 cup dry white wine
3 lbs winter squash (1 medium butternut squash, kabocha, sugar pumpkin…) – peeled (use vegetable hand-peeler), seeded and cut in 1″ chunks
2 -1/2 cups vegetable stock
3-3 1/2 cups spring water
1-1/4 tsp. sea salt or to taste
Freshly ground black pepper to taste
2 Tbs. fresh orange juice

For citrus-mint pesto

1 small bunch Italian parsley (1-1/2 oz.) – tough stems removed
8 sprigs fresh mint – leaves removed from stems
1/4 tsp. fennel seeds – coarsely ground with mortar and pestle
1/4 tsp. orange zest (use microplane grater)
2 Tbs. pine nuts
1/4 tsp. sea salt
Freshly ground black pepper to taste
½ cup California Olive Ranch extra virgin olive oil

Instructions

Heat large heavy-bottomed pot to medium-high heat. Add California Olive Ranch extra virgin olive oil and onions and sauté for 5-6 minutes until golden, stirring from time to time. Add garlic and wine. Stir well and continue to sauté for 3-4 minutes, until wine has evaporated and glazed the onions. Add squash chunks, stock, 3 cups of water, salt and pepper. Bring soup to a boil and then simmer covered for 30-35 minutes, until squash is very tender.
Add orange juice and purée soup with a stick blender or food processor, until silky-smooth. Thin soup with water to desired consistency. Adjust seasoning if needed. Remove from heat and set aside.
While soup is simmering, make pesto. Place all the ingredients in bowl of a food processor and process until very smooth, for 1-2 minutes, scraping sides of bowl once or twice. Transfer to a small bowl and set aside.
Ladle soup into soup bowls. Place a spoonful of pesto in the center of each bowl and serve immediately.

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