This smooth golden soup yields layers of flavor without dairy - toasty pine nuts, garlic, a touch of rosemary and intoxicating truffle oil. Garnish with white pesto to set off a contrast of color and for a touch of creamy texture and taste.

Yields: 4 to 6 servings

INGREDIENTS:

Squash Soup:
1/4 cup pinenuts, lightly toasted in a skillet
pinch sea salt, toasted in a skillet
1 tablespoon whole coriander seed, lightly toated in a skillet
1 teaspoon fresh ground black pepper, lightly toasted in a skillet

1 medium butternut squash, peeled seeds removed and cut into 1” cubes
2-4 cloves garlic, chopped
1 medium leek, split in lengthwise, cleaned and chopped (the white body of the leek)
2 bay leaves
4“ sprig of fresh rosemary
3-4 cups veggie stock or water + 2 organic bullion cubes
pinch sea salt

2 tablespoons white miso
2 tablespoons olive oil
2 tablespoons truffle oil (optional for sensuous flavor, or use additional olive oil)
1 tablespoon maple syrup
1 teaspoon balsamic vinegar
season to taste with sea salt and fresh black pepper

Pine nut Pestou Blanc: (White Pesto)
1/2 cup pine nuts
1 small clove garlic
1/4 cup filtered water (add a touch more as necessary to blend a thick, smooth cream)
2 tablespoons olive oil
pinch sea salt

PROCEDURE:

In a dry skillet on medium low: toast pine nuts, a pinch of salt, coriander seed and black pepper until fragrant (about 2-4 minutes). Use a wooden spoon to stir for even toasting. Be careful not to brown the pine nuts too much.

In a soup pot: place cubed squash, garlic, leek, bay leaves and rosemary. Add enough water or Stock to just cover the ingredients and a pinch of salt.
The amount of liquid will depend on the size of the squash. The less water added, the thicker the soup. For a thinner soup add more water or stock at the end.
Place pot on medium high and bring to a gentle boil.
Reduce heat and simmer until squash is easily pierced with a fork (15-20 minutes).

Meanwhile, prepare Pinenut Pestou Blanc (White Pesto):
In a food processor or blender: Blend pinenuts, garlic, water and olive oil until smooth. Add a touch more water only if necessary to aid blending smooth.
Set aside to top soup.

Remove bay leaves and rosemary.

In a food processor or blender: Blend in batches until smooth adding toasted pine nut-spice mixture, miso, olive oil, truffle oil, maple syrup and balsamic vinegar.

Season to taste with salt as desired.
Return to soup pot over a low heat to keep warm.

SERVICE

Spoon a bit of Pinenut Pestou Blanc over each serving.
Crack fresh black pepper to taste.

LEFTOVER STORAGE

Store in a tightly sealed container or jar in the fridge for up to 3 days.