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
• •1 pumpkin seeds

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Method

From foodista.com — read the original

1. 1Melt your butter in a large saucepan and add your onion and leeks and cook until softened.
2. 2Add potato and squash and stir in chicken stock, nutmeg, cayenne, season with salt and pepper.
3. 3Bring mixture to a boil and then reduce heat and simmer covered until everything is softened (about 20-30 minutes).
4. 4Use 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. 5Add in a few basil leaves. (The basil really lifts the flavor of the soup and gives it a hint of real garden freshness.)
6. 6Serve with pine nuts/squash seeds as a garnish.