Butternut Squash Soup
By: Sweetwatercooks
Published: Thursday, December 10, 2009 - 5:23pm

Ingredients




1/4 cup unsalted butter
1 large onion roughly chopped
2 leeks (white parts) roughly chopped
1 large potato peeled and diced
1 medium butternut squash peeled and diced
3 cups of chicken stock
whipping cream
pinch of nutmeg
pinch of cayenne pepper
salt and pepper
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.

About


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