Cantonese Butternut Squash Bisque

Method

1. Gather and prep everything first: yellow onion, garlic, vegetable stock and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Add the butternut squash and let it crispy, undisturbed, so it takes on real color before you stir.
4. Fold in the celery and season generously; give everything a minute to come together.
5. Add the vegetable stock and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with toasted nuts right before serving.
7. Serve warm, ideally with something to soak up the sauce.