Winter Squash Soup with Arugula Pesto

Name: Winter Squash Soup with Arugula Pesto
Ingredients: 2 tablespoons butter or olive oil; 1 2-pound butternut or acorn squash, peeled, seeded, and cut into 1-inch pieces; 1 onion, diced; 1 garlic clove, sliced; 4 cups (or more) vegetable or chicken stock; 1 cup cream (optional)?; Salt and pepper to taste; 1 cup Arugula Pesto, see below; Arugula Pesto:; 1/2 cup almonds; 3 cloves garlic, peeled; 2 cups arugula, washed and dried; 1/2 cup olive oil; 1/2 cup hard cheese, such as Parmesan, finely grated; Salt and pepper to taste

Winter Squash Soup with Arugula Pesto was pinched from <a href="http://www.atlantamagazine.com/recipes/2011/12/26/winter-squash-soup-with-arugula-pesto" target="_blank">www.atlantamagazine.com.</a>

INGREDIENTS

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2 tablespoons butter or olive oil

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1 2-pound butternut or acorn squash, peeled, seeded, and cut into 1-inch pieces

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1 onion, diced

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1 garlic clove, sliced

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4 cups (or more) vegetable or chicken stock

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1 cup cream (optional)?

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Salt and pepper to taste

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1 cup Arugula Pesto, see below

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Arugula Pesto:

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1/2 cup almonds

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3 cloves garlic, peeled

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2 cups arugula, washed and dried

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1/2 cup olive oil

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1/2 cup hard cheese, such as Parmesan, finely grated

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Salt and pepper to taste

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