Butternut Squash Soup with Gruryere Pesto

By á-3341

Ingredients

• 2 medium butternut squash
• 2 T butter
• 2 medium leeks, thinly sliced
• 1 qt chicken stock, and extra for thinning soup
• salt and pepper
• Pesto
• 1/4 cup coursly grated Gruryere cheese
• 2 T toasted pine nuts, coursely chopped
• 1/4 cup fresh basil, chopped
• 1 T grated parmesan
• salt & pepper

Details

Servings 4

Preparation

Step 1

Preheat oven to 375 degrees
Cut squash in half lenghtwise, scoop out seeds and arrange cut side down on lightly oiled baking sheet. Bake unti very tender ~ 1 hour. Cool to room temperature. Scrape out pulp and set aside.

Heat butter in large soup pot over medium heat. Add leeks and cook, stirring often until soft ~5 minutes. Add squash and 1 quart of chicken stock. Increase heat to high and bring to a boil. Reduce heat and simmer stirring often until leeks are tender ~ 10 minutes.

Working in batches, puree soup in food processor until smooth. Thin with stock as needed. Return soup to pot and add salt and pepper.

To make pest, combine gruyere, pine nuts, basil, parmasean, salt and pepper in small bowel. Deep at room temperature until ready to serve.

Serve soup in warm bowls. Garnish with spoonful of pesto.