Author Notes
A creamy butternut squash coconut soup, infused with a hint of chili and cinnamon and spiced up with a dollop of basil pesto. It’s quite an unusual combination – you normally wouldn’t think of adding some Italian-style pesto to a curry-flavoured soup, but believe me it surprisingly works incredibly well! —Anne's Kitchen
Ingredients
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800 grams
butternut squash
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1
onion
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1
garlic clove
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2 tablespoons
olive oil
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1 teaspoon
ginger paste
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1 teaspoon
lemongrass paste
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1/2 teaspoon
cinnamon
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1 teaspoon
dried chilli flakes
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400 milliliters
coconut milk
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700 milliliters
vegetable stock
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4-6 teaspoons
good quality basil pesto
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salt and pepper
Directions
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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.
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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.
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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.
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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.
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Serve each portion of soup with a generous tablespoon of good quality pesto.
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