Butternut squash soup with cheese and pesto


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

  1. Put the squash, potatoes, broth, and onion in a large pot.
  2. Bring to a boil and simmer for 25 minutes.
  3. 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).
  4. Pour the soup back into the pot. Season with the nutmeg, salt, and pepper.
  5. In a bowl, combine the cheese and pesto.
  6. When ready to serve, divide the soup between the bowls and top with the cheese and pesto.