Seth used to do the weekly chef demos at the East Atlanta Village Farmers Market and is now the Culinary Director at PeachDish.
Preparation:
Heat a large pot over medium heat; add butter or oil. Add squash and cook, stirring occasionally, until the squash begins to sweat, about 2 minutes. Add onion and garlic, and cook, stirring occasionally, until onions are translucent. Add stock; if vegetables are not covered in liquid, add more to cover. Bring to boil, cover, and reduce heat to simmer. Cook until squash is fully tender, 20 to 30 minutes.
Working in small batches, puree solids in a blender (do not fill more than halfway, and be very careful to not allow hot ingredients to splash) and return to the pot. Add more stock if necessary to reach desired consistency. Add cream if desired, and season with salt and pepper to taste. To serve, ladle in bowls and swirl with 1 to 2 tablespoons arugula pesto.
For the arugula pesto: Place the garlic and almonds together in a food processor with a blade attachment. Pulse until finely chopped. Add the arugula and pulse until finely chopped. Add the cheese and pulse just to incorporate. Then turn on the processor, and with the motor running, drizzle in the olive oil.