Rustic Butternut Squash Soup

Melt butter in large heavy saucepan. Add onion and leeks and cook, stirring, until softened. Add potato and squash. Add chicken stock. Bring to a boil.

Reduce heat and simmer, covered, until veggies are softened (about 20 minutes). Add nutmeg and cayenne. Season with salt and pepper.

Blend the cooked soup with a hand blender/food processor until you reach the desired smoothness (I like to leave it a little chunky and rustic). Add enough cream to take you to a consistency you like.

Bring the heat of the soup back up (not boiling). Add in fresh basil.

Serve with pine nuts or squash seeds.