Makes 4-6 Servings.

Soup
3 cups filtered water
4 cloves garlic, chopped
1 medium sweet onion, chopped (approximately 1 cup)
2 teaspoons sun-dried sea salt
4 cups cubed butternut squash or pumpkin
2 tablespoons organic extra-virgin olive oil (optional)
2 tablespoons raw honey or maple syrup

Pesto
1/3 cup walnuts
2 tablespoons pine nuts
2 clove garlic
1 cup fresh parsley leaves
1/2 cup fresh basil leaves
2 tablespoons herbes de Provence (or 2 teaspoons fennel seeds + 2 teaspoons marjoram or thyme + 1 teaspoon rosemary + 1/2 teaspoon lavender)
2-4 tablespoons organic extra-virgin olive oil
1/2 teaspoon sun-dried sea salt
1/2 teaspoon fresh ground black pepper

To make the soup: in a soup pot, bring water just to a simmer with garlic, onion, and sea salt. Turn flame low. Add cubed squash/pumpkin. Allow to stand over a low flame just until a fork can pierce the squash (5-7 minutes). Cover pot and turn off heat. Transfer the softened soup ingredients from the pot into the food professor. Add olive oil & honey or maple syrup & blend until smooth. It may be necessary to transfer back to the soup pot to warm again over a low flame.

To make the pesto: In a food professor, chop walnuts, pine nuts, garlic, parsley, basil & herbes de Provence until well ground. It may be necessary to scrape the walls of the food processor with a rubber spatula to achieve a uniform consistency. Drizzle in the olive oil while processing. (The pesto should maintain a bit of texture, but be able to pour off a spoon). Season with sea salt & black pepper to taste. Ladle soup into bowls, spoon 2 tablespoons of pesto on top, and delicately swirl it through the soup.

3.63 stars (Dale-3.5,David-3.75) I'm not much of a squash or pumpkin person...but not bad. David said it was too hot for a warming soup.