Butternut Squash Soup with Pistachio Pistou

Serves 4 to 5

Butternut Squash Soup:
  • 4 cups butternut squash pulp, roasted
  • 3 cups yellow onion, finely diced
  • 1 tbsp garlic, minced
  • 4 cups chicken stock
  • 1 cup cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • olive oil, drizzle for roasting and sauteing
  • 1 cup flat leaf parsley, rough chopped
  • 1/4 cup pistachios, dry roasted and salted
  • 1 tsp garlic, rough chopped
  • 1/4 cup Parmesan, shredded
  • 1/2 cup olive oil

  1. Halve the squash and bake with seeds in, on oiled baking sheet at 425 degrees F for 45 minutes.
  2. Saute onions and garlic on low heat in olive oil until onions are almost carmalized, about 20 minutes.
  3. Add squash pulp, stock, cream, salt and pepper. Bring to a boil then reduce to a simmer and cook for 20 minutes.
  4. Allow soup to cool slightly, then use an immersion blender to puree soup until it's smooth.
  5. Make the pistou: combine all ingredients in a food processor and pulse until fully incorporated.