Butternut Squash Soup with Spinach Pesto

Spice Profile: black peppercorns, cardamom, cinnamon, cloves, coriander, cumin, fenugreek, ginger, mace, mustard, nigella, nutmeg, star anise

A bon voyage to butternut for the season with this delicious soup. Simple to make and delicious!

Peel, seed, and cut into chunks one medium butternut. Place in a large pot, bring to a boil and simmer for about 40 minutes, (until tender). As the butternut is cooking, sauté one small chopped onion until translucent. Add the spice packet, (2 tsp Stock+Spice Spinach Pesto Seasoning), and sauté for 1 minute. Add a few big handfuls of chopped spinach. Sautee until wilted then remove from heat and puree with 1 cup yogurt and 1 tsp salt. When the squash is done cooking, puree it, along with all its liquid to make a smooth soup. Pour the butternut soup into a bowl and top with a generous dollop of spinach pesto. Salt to taste and enjoy!