Butternut Squash Soup with Vegan Pesto

Butternut Squash Soup with Vegan Pesto
 
Author:
Recipe type: Lunch
Serves: 4
Ingredients
  • 1 large organic butternut squash
  • 2 tbsp. bone organic butter
  • 2 medium/large organic leeks, white parts only, thinly sliced
  • 1 quart good quality chicken stock
  • ⅓-½ lemon (juice only)
  • Kosher salt and freshly ground pepper
Instructions
  1. tbsp. toasted pine nuts, coarsely chopped
  2. ¼ cup packed fresh basil leaves, shredded
  3. Coarse salt and freshly ground pepper
  4. To prepare soup, preheat oven to 375° F. Halve the squash lengthwise, scoop out seeds and arrange cut side down. Lightly dress with olive oil. Bake until very tender, 40-50 minutes. When cool enough to handle, scrape out the pulp. You should have about 6 cups. Heat butter in a large soup pot over medium heat. Add the leeks and cook, stirring often, until softened, about 5 minutes. Add the squash pulp and 1 quart of stock and increase the heat to high. Bring the mixture to a boil; then reduce the heat to medium-high and simmer, stirring often, until the leeks are completely tender, about 10 minutes. Working in batches, puree the soup in a blender until smooth. Thin as needed with additional chicken stock and season with salt and pepper and fresh lemon juice.
  5. To make the “pesto” combine all the ingredients in a small bowl and toss gently. Serve the soup in warmed bowls and garnish with a spoonful of the “pesto” in the center of each serving and toss gently. Serve the soup in warmed bowls and garnish with a spoonful of the “pesto” in the center of each serving
  6. Source: Inspired by Tante Marie compliments of Keri Brooks Health LLC.

 

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