Butternut Squash Soup with basil pesto

Method

1. Start by prepping your yellow onion, garlic, vegetable stock so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Turn the heat up, add the butternut squash, and cook until deeply browned and aromatic.
4. Fold in the kosher salt and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with toasted nuts right before serving.
6. Plate it up while hot and pass extra at the table.