If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 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
- 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.
- 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.
- 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.
- 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.
- Serve each portion of soup with a generous tablespoon of good quality pesto.
- This recipe was entered in the contest for Your Best Savory (Winter) Squash Recipe