Recipe summary
Preparation time:
Cooking time:
Yield:
12
Ingredients
-
2
tablespoons
butter (30 ml)
-
1 onion, chopped
-
1 stalk celery, chopped
-
1 carrot, peeled and chopped
-
1 leek, white part only, chopped
-
1 large butternut squash, chopped
-
1 bartlett pear
-
6
cups
chicken stock (1.5 L)
-
2 bay leaves
-
1/4
teaspoon
nutmeg (2 ml)
-
Coarse salt and freshly cracked black pepper
-
Extra virgin olive oil, for drizzling
-
1/2
cup
toasted pine nuts, for garnish (125 ml)