This is the type of soup that tastes great even when the weather gets warmer and it's still sunny outside when dinnertime comes rolling around. This pesto would also taste great on toasted baguette with some fresh tomato and a drizzle of olive oil.
Tender, roasted summer squash and zucchini, slow simmered with a hint of spice and creamy white beans served with a fresh mint and almond pesto.
Yellow Squash Chili
4 tbl extra virgin olive oil, divided
2 yellow squash, small dice
1 zucchini, small dice
1/4 tsp red pepper flakes
salt and pepper
2 tsp organic cane sugar
1 small red onion, small dice
2 garlic cloves, minced
1 tsp cumin
1 roasted green chili pepper, (canned) small dice
1-15oz can great northern beans
2 cups no-chicken vegetable broth
Preheat the oven to 425.
Toss the squash and zucchini with 2 tbl olive oil, red pepper flakes, sugar, salt and pepper to taste. Roast for 15 minutes until charred and browned. While the vegetables are roasting, saute the red onion with the remaining 2 tbl of oil over medium heat until they are soft and translucent. Add the garlic, cumin and chili pepper and toast 2 minutes more. Add the roasted squash, beans and vegetable broth and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes. Season with salt and pepper and a big scoop of pesto mixed in.
Almond Mint Pesto
3 tbl freshly chopped mint
1 tbl freshly chopped cilantro
1/4 cup sliced almonds, toasted
1/4 cup extra virgin olive oil
salt and pepper
Combine the mint, cilantro and almonds in a food processor and blend until broken down. While the machine is going, stream in the oil and process to a chunky consistency. Season with salt and pepper to taste.