Butternut Squash Soup (V)

Ingredients

• 1-1½ lb butternut squash
• 1 large onion, chopped
• 1 shallot, chopped
• 1 large leek, chopped
• 4 C vegetable stock
• ¼ tsp salt
• ½ tsp pepper

Directions

1. Sweat the leek, onion and shallot in olive oil.
2. Add squash and sauté until tender (3-4 minutes).
3. Add chicken stock and season with salt and pepper. Bring to a boil, reduce heat, cover and simmer for 15-20 minutes.
4. Emulsify and thin with water or stock if too thick.
5. Finish with cream or olive oil and garnish with pistachios and chervil.