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
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.
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.