'Tis the season: Butternut Squash Soup with Sage Cashew Pesto

This version of Butternut Squash Soup is not vegetarian, but could easily be modified to conform to a vegetarian diet and still offer up wonderful flavor.

Recipe

Ingredients

• 1/2 cup fresh sage leaves, coarsely chopped

• 1/4 cup roasted cashews

• 3-4 cloves garlic

• 1 Tbsp. parmesan cheese

• 1/4 cup olive oil

• Sea salt, to taste

• 3-4 strips bacon

• 2 cups red onions

• 1 Tbsp. dried sage

• 2 tsp. nutmeg

• 3 medium butter nut squash, peeled, seeded and cut into 1-inch cubes.

• 1/4 to 1/2 cup maple syrup

• 8 cups chicken or vegetable stock

• 1-2 Tbsp. cider vinegar or lemon juice

Directions

For the pesto, combine sage leaves, cashews, garlic, cheese, and olive oil in a food processor or blender and process until smooth. Add a little more olive oil if necessary to get a loose consistency, taste and add salt as needed. Set aside. (Note: This can be done a day or two ahead of time.)

Cook the bacon in the bottom of a large stock pot until well browned. Remove and set aside.

Cook the onions in the bacon fat until they just start to soften.

Add the sage and nutmeg and cook for one to two minutes more, stirring to combine the ingredients.

Add in the squash and stir again, then stir in enough stock to just cover the squash along with the maple syrup.

Bring to a full boil, then reduce heat to a low simmer and cook for 30-45 minutes. Remove from heat and allow to cool slightly, then puree in a food processor or blender in batches.

Return the pureed soup to the stock pot and bring back to a low simmer. Taste, adjust seasoning and then add the vinegar or lemon juice to taste.

Serve hot with a dollop of the pesto in each bowl. You can also chop up the bacon into small pieces and use as a garnish, as well.

Full printable recipe at http://ift.tt/1NlENur

bon appetit