Green pesto and butternut squash soup
Skill level: Easy peasy
Costs: Cheap as chips
This is a real winter warmer! This is a versatile soup base because the pesto is added just before serving which means you can offer 2 options very easily, simply by adding red or green pesto as a topping. The pesto topping adds a delicious flavour to the soup along with the creamy texture of the butternut squash which work wonders together. Serve with warm crust bread and enjoy.
- 1 medium onion.
- 2 gloves of garlic.
- 1 butternut squash approx 1.5kg.
- 1 vegetable stock cube.
- Pinch of salt and black pepper.
- 1 tbsp of green pesto loosened with 1tbsp olive oil
- 30g butter
If you cant get hold of a butternut squash you can use sweet potato instead or try it out with a red pesto instead of green.
- Finely chop the onion and garlic and fry in a saucepan until caramelised.
- Peel and chop the butternut squash and add to the pan with 700ml of water. Bring to the boil and add the stock cube, salt and black pepper.
- Simmer for 15 to 20 minutes or until the squash is tender.
- Using a plunge blender straight into the saucepan, blend the soup until smooth add the butter and blend again so achieve creamy texture. Pour into a serving bowl.
- Mix the pesto with the olive oil in a small bowl and swirl in a spiral or circle on the top of the soup. Serve on its own or with bread and butter.