Butternut Squash Soup

Ingredients

1 large onion roughly chopped
2 leeks (white parts) roughly chopped
1 large potato peeled and diced
1 medium butternut squash peeled and diced
basil (optional)
toasted pine nuts or roasted squash or pumpkin seeds (or

Preparation

1
Melt your butter in a large saucepan and add your onion and leeks and cook until softened.
2
Add potato and squash and stir in chicken stock, nutmeg, cayenne, season with salt and pepper.
3
Bring mixture to a boil and then reduce heat and simmer covered until everything is softened (about 20-30 minutes).
4
Use a hand blender/food processor to smooth out the soup. Stir in enough whipping cream til it reaches your preferred consistency. Re-season if necessary.
5
Add in a few basil leaves. (The basil really lifts the flavor of the soup and gives it a hint of real garden freshness.) Serve with pine nuts/squash seeds as a garnish.

Tools

 



About

Don't blend too heavily, if you like to leave the soup rustic with some chunks in it.

Yield:

6.0 to 8

Added:

Thursday, December 10, 2009 - 5:23pm

Creator:

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