Butternut Squash Soup with Vegan Pesto
Ingredients
Instructions
  1. To prepare soup, preheat the oven to 375° F.
  2. Purchase precut butternut squash or 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.
  3. In a large pot, heat butter in a large soup pot over medium heat. Add the leeks and cook, stirring often, until softened, about 5 minutes.
  4. 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.
  5. Working in batches, puree the soup in a blender until smooth. Thin as needed with additional stock and season with salt and pepper and ½ juice from a lemon.
  6. 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
Recipe by Keri Brooks Health at https://keribrookshealth.com/butternut-squash-soup-with-vegan-pesto/