• 1/4 cup unsalted butter
  • 1 large onion roughly chopped
  • 2 leeks (white parts) roughly chopped
  • 1 large potato peeled and diced
  • 1 medium butternut squash peeled and diced
  • 3 cups of chicken stock
  • whipping cream
  • pinch of nutmeg
  • pinch of cayenne pepper
  • salt and pepper
  • toasted pine nuts or roasted squash or pumpkin seeds (or

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Melt your butter in a large saucepan and add your onion and leeks and cook until softened.

Step 2

  • Add potato and squash and stir in chicken stock, nutmeg, cayenne, season with salt and pepper.

Step 3

  • Bring mixture to a boil and then reduce heat and simmer covered until everything is softened (about 20-30 minutes).
  • Length: 30 minutes

Step 4

  • Use a hand blender/food processor to smooth out the soup. Stir in enough whipping cream til it reaches your preferred consistency. Re-season if necessary.

Step 5

  • Add in a few basil leaves. (The basil really lifts the flavor of the soup and gives it a hint of real garden freshness.)

Step 6

  • Serve with pine nuts/squash seeds as a garnish.