Part 2 of my soups from Sara Moulton cooks at home. Perfect for a cold snowy day!

 

 

Butternut Squash Soup with Gruyere Pesto

  • Servings: 4 to 6
  • Difficulty: easy
  • Print

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Ingredients

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

 

Directions

  1. 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.
  2. 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.
  3. Working in batches blend the soup in a food processor or blender. Retuen to the pot and season with salt and pepper to taste.
  4. Combine the cheeses, basil, pine nuts, salt and pepper in a small bowl. Garnish the soup with a spoonful of the mixture.

 

 

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