Butternut Squash Soup

Directions

1. 1
   Melt your butter in a large saucepan and add your onion and leeks and cook until softened.
2. 2
   Add potato and squash and stir in chicken stock, nutmeg, cayenne, season with salt and pepper.
3. 3
   Bring mixture to a boil and then reduce heat and simmer covered until everything is softened (about 20-30 minutes).
4. 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.
5. 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.)
6. 6
   Serve with pine nuts/squash seeds as a garnish.