Toasted Walnuts and Butternut Squash Soup

You would think after all these posts this week I would be sick of eating soup and there would be a ton of leftover soup in my fridge...but that is not the case, especially when I come across a delicious recipe like this.

Ingredients:
recipe from www.wholefoods.com


2T grapeseed oil
1 medium onion, diced
1 large leek, diced (discard dark green part)
5 c cubed butternut squash (purchased mine from Costco)
5c vegetable stock
1/4t sea salt
Pepper to taste
1/3c toasted walnuts, chopped

Method:
Saute onion and leeks in oil, until onion is translucent
Add squash and saute about 10 minutes
Add vegetable broth and bring to a boil
Reduce heat to a simmer and cook until squash is tender, about 20 minutes
Let soup cool slightly
In a food processor, puree half of the soup mixture until smooth
Mix puree back into soup and season with salt and pepper
Cook another 5 minutes
Top with toasted walnuts and serve