Green pesto and butternut squash soup Recipe

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serves:

4 - 5

Skill:

easy

Cost:

cheap

Prep:

15 min

Cooking:

20 min

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.

Ingredients

  • 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

Method

  • 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.

More Recipe Ideas

Top Tip

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.