Butternut squash soup with cheese and pesto
Butternut squash soup with cheese and pesto
Servings: 6 servings
Preparation time: 45 minutes
Ingredients
- 1 L (4 cups) butternut squash, peeled and diced
- 2 medium-sized potatoes, peeled and diced
- 900 mL (3.75 cups) Selection chicken broth
- 1 onion, diced
- 2.5 mL (1/2 teaspoon) ground nutmeg
- Salt and ground pepper
- 180 mL (3/4 cup) sharp cheddar, shredded
- 15 mL (1 tablespoon) store-bought basil pesto
Preparation
- Put the squash, potatoes, broth, and onion in a large pot.
- Bring to a boil and simmer for 25 minutes.
- Pour the mixture into a blender and pulse until you get a soup. (Proceed in batches to avoid filling the blender too much. Watch out for splashes).
- Pour the soup back into the pot. Season with the nutmeg, salt, and pepper.
- In a bowl, combine the cheese and pesto.
- When ready to serve, divide the soup between the bowls and top with the cheese and pesto.
