Butternut Squash-And-Caramelized Onion Soup With Pesto

• 1 butternut squash (about 1 3/4 pounds), halved lengthwise
• 2 teaspoons olive oil
• 3 cups sliced Vidalia or other sweet onion (about 1 large)
• 1/2 cup Sauternes or other dessert white wine
• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 2 tablespoons commercial pesto

1. Preheat oven to 375u0b0.
2. Place butternut squash, cut side down, in a baking dish. Pour water to depth of 1/2 inch. Bake at 375u0b0 for 45 minutes or until very tender. Scoop out pulp; set aside.
3. Heat oil in a large skillet over medium heat. Add onion; cook 30 minutes or until golden brown, stirring frequently. Stir in wine and chicken broth. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until onion is tender. Cool 5 minutes.
4. Place half of onion mixture and half of squash in a blender; process at low speed until smooth. Return soup to pan; repeat procedure with remaining squash and onion. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until thoroughly heated. Ladle into bowls; spoon 1 teaspoon pesto into center of each bowl. Swirl soup and pesto together using the tip of a knife.

butternut, olive oil, sweet onion, white wine, chicken broth, commercial pesto

Taken from www.myrecipes.com/recipe/butternut-squash-and-caramelized-onion-soup-with-pesto (may not work)