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1
Pre heat oven to 400 degrees.
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2
Place squash, skin side down onto pans and rub with 2 Tbsp. olive oil. Season with salt and pepper.
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3
Put squash into the oven and roast until squash is tender - about 30 - 40 minutes.
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4
While squash is roasting, pour remaining 2 Tbsp. oil into a large dutch oven or stock pot.
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5
heat oil over medium heat and add onions, carrots and celery. Stir vegetables to coat with oil. Cover and cook vegetables until softened but not browned, about 8 - 10 minutes. Set aside.
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6
When squash is cooked and cool enough to handle, scoop flesh from squash quarters and add to pot with vegetables. Add stock, sherry and nutmeg. Stir and cook, uncovered and bring to a boil.
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7
Reduce heat to a simmer and simmer for approximately 30 minutes or until all vegetables are very tender.
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8
Allow soup to cool slightly and puree. Season to taste with salt and pepper. If soup is too thick, thin with a little more stock or water.
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9
For pesto, in the bowl of a food processor, combine the basil, garlic and walnuts with the olive oil. Pulse until a thick paste forms. Add the parmesan cheese and season with salt and pepper to taste. Transfer to a a bowl and serve. If not using immediately, cover pesto with a layer of olive oil and place in the refrigerator.
