1 Large winter squash (about 2 ½ 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 coconut oil
Salt and red chili powder to taste
4 to 5 Cups vegetable broth (or chicken broth)
Preheat oven to 400 degrees. In a large roasting pan, toss squash, onions, garlic and apples with the oil to coat. Season well with the salt and chili. Roast, stirring every 10 minutes, until the vegetables are fork tender and lightly browned, about 40 minutes. Put half of the vegetables and 2 cups of the broth in a food processor and puree until smooth. Repeat with the remaining vegetables and broth. Return pureed mixture to the pot. If the soup is too thick, add more broth. Correct the seasoning and heat to a simmer.
Serve in warm bowl with dollops of cilantro-walnut pesto.