Step 1

Melt your butter in a large saucepan and add your onion and leeks and cook until softened.

Step 2

Add potato and squash and stir in chicken stock, nutmeg, cayenne, season with salt and pepper.

Step 3

Bring mixture to a boil and then reduce heat and simmer covered until everything is softened (about 20-30 minutes).

Step 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.

Step 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.) Serve with pine nuts/squash seeds as a garnish.