You should know up front that I’m writing this from a king-sized bed with hotel sheets in Minneapolis. Let me be clear. I am about to sleep in an entire king-sized bed all by myself. Don’t get me wrong, I miss my family, but also this is kind of heaven. Also, it’s 9:45pm and Fixer Upper is about to come on. I am one happy girl right now. I couldn’t be more excited about November, too. Without a doubt, the next two months will present countless opportunities to gather with friends and family around a table, which happens to be one of my very favorite things. I love recipes like this butternut squash soup that feel totally indulgent and comforting, but are still healthy. Keep reading for the full recipe!
Butternut Squash Soup with Pesto
Ingredients for the Soup:
- 1 tbsp olive oil
- 2 Tbsp. butter
- 1 onion, peeled and chopped
- 1 clove garlic, crushed
- 3c. butternut, peeled and sliced
- 2c. vegetable stock
- 1 Tbsp. paprika
- 1 tsp. sea salt
- 1/2 tsp. pepper
- 2 Tbsp. chives, washed and roughly chopped
Ingredients for the Pesto:
- 1 bunch of basil
- 2 garlic cloves
- 1/2 cup olive oil
- 1/4 cup grated parmesan cheese
- 1/4 cup pine nuts
- salt and pepper to taste
Method for the Soup + Pesto:
- Heat the oil and butter in a large saucepan, add the onion and garlic and gently sauté until softened, about 5 minutes.
- Next, add the squash and stock and stir well. Bring to the boil. Reduce heat and add paprika, salt, and pepper. Simmer for 25 minutes or until the butternut is soft.
- While soup is simmering, make your pesto and set aside
- Once the butternut squash has softened, blend the soup with a hand-held blender or in a food processor.
- Season to taste, serve in four bowls and top with a spoonful of pesto and a sprinkle of chives.
Photos by Katie Jameson