Directions:

• In a blender, combine all of your pesto ingredients and blend. It's okay if it's not super smooth, the bigger macadamia nut chunks make for a nice crunch on top. Pour the pesto into a small bowl and set aside. Wash blender. 
• In a small saucepan, add your butter and sage leaves. Cook on low until butter melts and then let it simmer for 2 minutes until sage is fragrant. Discard all but one sage leaf and set the butter aside. 
• Put your butternut squash in a medium skillet with 1 cup water. Simmer until fork tender. Drain and place in blender. Then add the sage butter (and the one leaf that's left) and salt. Blend until smooth and creamy.
• Divide the soup among 4 bowls and using a large spoon, create a spiraled "well" of sorts. Then spoon the pesto into the well. Top with more crushed macadamia nuts if you'd like!