Butternut Squash Soup
- 1/4 cup unsalted butter
- 1 onion large, roughly chopped
- 2 leeks white parts roughly chopped
- 1 large potato peeled and diced
- 1 butternut squash medium, peeled and diced
- 3 cups chicken stock
- whipping cream
- 1 pinch nutmeg
- 1 pinch cayenne pepper
- salt
- pepper
- basil optional
- toasted pine nuts
- squash seeds
- Melt your butter in a large saucepan and add your onion and leeks and cook until softened.
- Add potato and squash and stir in chicken stock, nutmeg, cayenne, season with salt and pepper.
- Bring mixture to a boil and then reduce heat and simmer covered until everything is softened (about 20-30 minutes).
- 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.
- 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.
unsalted butter, onion, leeks, butternut, chicken stock, whipping cream, nutmeg, cayenne pepper, salt, pepper, basil, nuts, seeds
Taken from www.yummly.com/recipe/Butternut-Squash-Soup-1650215 (may not work)