Butternut Squash Soup with Gruyere Pesto
- 2 medium butternut squash
- 2 tablespoons unsalted butter
- 2 medium leeks, white parts only, thinly sliced
- 1 quart Chicken Stock, preferably homemade, plus more as needed for thinning
- Kosher salt and freshly ground black pepper to taste
- ¼ cup coarsely grated Gruyere cheese
- 2 tablespoons toasted pine nuts, coarsely chopped
- ¼ cup packed fresh basil leaves, shredded
- 1 tablespoon freshly grated Parmigiano-Reggiano
- Kosher salt and freshly ground black pepper to taste
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Basil, packed fresh leaves (1/4 cup)
- Butternut squash, medium (2)
- Leeks, medium (2)
- Pine nuts, toasted (2 tablespoons)
- Canned Goods
Chicken stock (1 quart)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (2)
- Dairy
- Butter, unsalted (2 tablespoons)
- Gruyere cheese (1/4 cup)
- Parmigiano-reggiano (1 tablespoon)
Preparation
Read recipe preparation on cookstr.com
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Published September 14, 2011 (1 year ago).
7 people saved this recipe.
