Zubereitung

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.