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Roasted Butternut Squash Soup topped with Cilantro Coconut Gouda Pesto
CALIZONA22Ingredients
85Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 4 lb. butternut squash (– approx. 8 cups – peeled – deseeded – 1 inch cubes)
- 1/2 yellow onion (– diced)
- 1/3 cup dry white wine
- 2 Tbsp. extra-virgin olive oil (or Coconut Oil)
- 2 vegetable bouillon cube (Unsalted)
- 2 cloves garlic
- 4 cups water (Filtered)
- 4 Tbsp. butter (optional)
- 2 tsp. sea salt (or to taste)
- 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1/4 tsp. black pepper
- 1 cup cilantro leaves
- 1/2 cup gouda cheese (Koko’s Coconut, – shredded)
- 1/2 cup walnuts
- 1 clove garlic
- 1/4 cup virgin coconut oil (– melted)
- 1 Tbsp. lime juice (Fresh Squeezed)
- 1/8 tsp. sea salt (or to taste)
- cilantro (– minced)
- paprika
- squash seeds (Roasted Butternut)
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