Heat large heavy-bottomed pot to medium-high heat. Add California Olive Ranch extra virgin olive oil and onions and sauté for 5-6 minutes until golden, stirring from time to time. Add garlic and wine. Stir well and continue to sauté for 3-4 minutes, until wine has evaporated and glazed the onions. Add squash chunks, stock, 3 cups of water, salt and pepper. Bring soup to a boil and then simmer covered for 30-35 minutes, until squash is very tender.
Add orange juice and purée soup with a stick blender or food processor, until silky-smooth. Thin soup with water to desired consistency. Adjust seasoning if needed. Remove from heat and set aside.
While soup is simmering, make pesto. Place all the ingredients in bowl of a food processor and process until very smooth, for 1-2 minutes, scraping sides of bowl once or twice. Transfer to a small bowl and set aside.
Ladle soup into soup bowls. Place a spoonful of pesto in the center of each bowl and serve immediately.