Download on the App Store
53670b34 64a0 48bd a756 9afa17b0a822  2016 10 30 21 51 51

Butternut squash soup with arugula pesto and pickled mustard seeds. Sauté a few handfuls of leeks, shallots, garlic and carrots in ghee, generously salt and peppering. Add one medium peeled and roasted butternut squash, a glass of medium dry sherry and cover with chicken broth. Cover and simmer until tender, then blend till creamy. Add a solid grating of fresh nutmeg. Embellish with pickled mustard seeds and any green, herbaceous purée.

Kiersten Raynor-Beattie
Pickled mustard seed? Cool!