Butternut Squash Soup with "Vegan Pesto"

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Recipe byErin_Tracy-Blackwood

Categories:
- Appetizer
- Starter
- Vegan
- Vegetable

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Ingredients:

For the SOUP:

1 large Organic butternut squash
2 tablespoons Organic butter or, for vegan, 1 tablespoon Caonla or Olive oil
2 medium/large organic leeks, white parts only thinly sliced
1 quart + good quality chicken stock, or, for vegan, 1 quart vegetable stock
1/3-1/2 of a lemon (juice only)
Kosher salt and freshly ground pepper

For the PESTO:

4 tbsp toasted pine nuts, coarsely chopped
¼ cup packed fresh basil leaves, shredded
Coarse salt and freshly ground pepper

Directions

To prepare soup, preheat oven to 375 degrees.
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 o 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 boilthen 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.
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. Inspired by Tante Marie and Endeavor Fitness+Wellness