Butternut Squash Soup

Ingredients

• •¼ cup butter
• •1 large onion
• •2 leeks
• •1 large potato
• •1 medium butternut squash
• •3 cups chicken stock
• •whipping cream
• •1 pinch nutmeg
• •1 pinch cayenne pepper
• •salt and pepper
• •pumpkin seeds
• •6 leaves basil

Method

Adapted from foodista.com

1. 1Melt your butter in a large saucepan.
2. 2Add your onion and leeks and cook until softened.
3. 3Add potato and squash.
4. 4Stir in chicken stock, nutmeg, cayenne, season with salt and pepper.
5. 5Bring mixture to a boil.
6. 6Reduce heat.
7. 7Simmer covered until everything is softened (about 20-30 minutes).
8. 8Use a hand blender/food processor to smooth out the soup.
9. 9Stir in enough whipping cream til it reaches your preferred consistency.
10. 10Re-season if necessary.
11. 11Add in a few basil leaves. (The basil really lifts the flavor of the soup and gives it a hint of real garden freshness.)
12. 12Serve with pine nuts/squash seeds as a garnish.