Part 2 of my soups from Sara Moulton cooks at home. Perfect for a cold snowy day!
Butternut Squash Soup with Gruyere Pesto
for the soup
- 2 medium butternut squashes
- 2 tablespoons unsalted butter
- 2 medium leeks, white parts only, thinly sliced
- 1 quart chicken stock
- salt and pepper to taste
for the pesto
- 1/4 cup grated gruyere cheese
- 2 tablespoons toasted pine nuts
- 1/4 cup packed fresh basil leaves
- 1 tablespoon grated Parmesan
- salt and pepper
- Preheat the oven to 375F. Cut the squash in half and scoop out the seeds. Place on a lightly oiled baking sheet with cut side down. Bake until tender, for about 50 to 60 minutes. Cool to room temperature. Scrape out all the pulp. You should have about 6 cups.
- Heat the butter in a soup pot over medium heat. Add the leeks, cook, stirring often until softened, about 5 minutes. Add the squash and the chicken stock, and bring to a boil. Reduce the heat and simmer for another 10 to 15 minutes.
- Working in batches blend the soup in a food processor or blender. Retuen to the pot and season with salt and pepper to taste.
- Combine the cheeses, basil, pine nuts, salt and pepper in a small bowl. Garnish the soup with a spoonful of the mixture.