|10 min||30 min||6|
|1/2 cup||Walnuts (walnut pesto)|
|1 cup||Basil, fresh (walnut pesto - packed)|
|2 tbsp||Parmesan cheese, grated (walnut pesto - finely grated)|
|4 tbsp||Extra virgin olive oil (walnut pesto)|
|1 dash||Black pepper (walnut pesto - to taste)|
|1 pinch||Sea salt (walnut pesto - to taste)|
|1 tbsp||Ghee (or extra virgin olive oil)|
|1 medium||White onion (diced small)|
|3 cup||Butternut squash (peeled and cubed)|
|3 cup||Yukon Gold potato (peeled and cubed)|
|2 l||Vegetable stock/broth|
|2 tbsp||Lemon juice|
|1 pinch||Sea salt (to taste)|
|1 dash||Black pepper (to taste)|
1. Place a small sauté pan over medium heat. Add walnuts to the dry pan and cook for approximately 2 minutes, or until they start to become fragrant and are a light golden brown. Once the walnuts have cooled, add them to a food processor. Process until finely chopped.
2. Next add basil and parmesan and process again until combined. Turn on processor and slowly add olive oil until the ingredients start to come together. Turn on processor and set aside.
3. Heat ghee in a medium saucepan over medium heat. Add onion and cook until translucent, approximately 5 minutes. Add butternut, potato and vegetable stock. Cook uncovered until potato and butternut are tender, approximately 20-25 minutes.
4. Pureé with an immersion blender or high speed blender until smooth. Add water if necessary to reach desired consistency. Add lemon and salt and pepper to taste.
5. To serve, ladle soup into bowls and place 1⁄2 tablespoon of pesto in the center. Sprinkle 1 tablespoon of pumpkin seeds on top. is soup is best served warm but not hot.
If using a blender, allow the soup to cool slightly and be sure to vent the cover to let any steam out.
Never fill the blender more than halfway when blending a hot liquid.