Dandelion pesto adds color and kick to a simple winter squash soup. You can substitute broth for coconut milk in this recipe if preferred. Both the soup and the dandelion pesto will keep in the fridge for about a week. The soup also freezes well.
Heat ½ cup olive oil in a small, nonstick skillet over medium-high heat until hot. Add the asafoetida and stir/swirl for a minute or two until its fragrance mellows. Remove from heat and pour the infused oil into a glass container, set aside, and allow to cool completely.
Wash the dandelion greens in a colander, discarding any leaves or stems that are expired or wilted. Pat dry.
To a food processor, add the cooled olive oil mixture, dandelion greens, sea salt and lemon juice. Process until you have reached desired consistency, adding additional olive oil if the mixture is too thick.
Acorn Squash Soup:
Preheat oven to 400 degrees.
Place the acorn squash face-up on a baking sheet and bake for 40 minutes, or until a fork can pierce through the flesh easily. Let cool for 20 minutes, then peel the skin off with your hands. Roughly chop and set aside to add to the soup later.
Heat the solid cooking fat in the bottom of a heavy-bottomed pan. When the fat has melted and the pan is hot, add the asafoetida and stir for 1-2 minutes.
Add the sea salt, bone broth, and squash to the pot and bring to a boil. Turn down to a simmer and cook for about 10 minutes, until the squash starts to break up.
Turn off the heat and carefully blend the soup in batches, returning to the pot when finished. Stir in the coconut milk.
Serve garnished with a tablespoon or two of the dandelion pesto.
Adapted from http://www.autoimmune-paleo.com/acorn-squash-soup-with-dandelion-pesto/, author Mickey Trescott, December 9, 2014.