Winter Squash Soup with Arugula Pesto - Atlanta Magazine

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