Butternut Squash Coconut Soup With Basil Pesto Recipe

Name: Butternut Squash Coconut Soup With Basil Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 grams butternut squash; 1 onion; 1 garlic clove; 2 tablespoons olive oil; 1 teaspoon ginger paste; 1 teaspoon lemongrass paste; 1/2 teaspoon cinnamon; 1 teaspoon dried chilli flakes; 400 milliliters coconut milk; 700 milliliters vegetable stock; 4-6 teaspoons good quality basil pesto; salt and pepper

Servings: persons

800 grams butternut squash
1 onion
1 garlic clove
2 tablespoons olive oil
1 teaspoon ginger paste
1 teaspoon lemongrass paste
1/2 teaspoon cinnamon
1 teaspoon dried chilli flakes
400 milliliters coconut milk
700 milliliters vegetable stock
4-6 teaspoons good quality basil pesto
salt and pepper

1
Get started by peeling and deseeding your butternut squash. Cut it into cubes, roughly 2 cm each. Chop the onion and finely chop the garlic.
2
Pour 2 tablespoons of olive oil into a heavy saucepan. Fry the onion until it becomes translucent. Add the garlic, ginger and lemongrass paste and fry for another minute. Add the butternut squash, the cinnamon and the chili flakes and fry for another 5 minutes until the butternut squash has heated up and is releasing some of its juices.
3
Add the coconut milk and stock and bring to boil. Once boiling, turn down the heat and let it simmer for about 15 minutes until the butternut squash is soft.
4
Let the mix cool down a bit and pour into a blender (you might have to do this is batches - don't overfill the blender unless you want your kitchen exploding with soup). Blend into a smooth soup. Taste the soup and season with salt and pepper.
5
Serve each portion of soup with a generous tablespoon of good quality pesto.

1644

kcal

Calories

174

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 800 grams butternut squash, 1 onion, 1 garlic clove, 2 tablespoons olive oil, and more.

Yes, Butternut Squash Coconut Soup With Basil Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Coconut Soup With Basil Pesto

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