Green Pesto And Butternut Squash Soup Recipe

Cooking Directions

• STEP 1.Start by roasting the butternut squash in the oven until it's tender and caramelized.
• STEP 2.In a large pot, sauté onions and garlic until they are soft and fragrant.
• STEP 3.Add the roasted butternut squash to the pot along with vegetable broth and bring to a boil. Reduce heat and let simmer for 15 minutes.
• STEP 4.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
• STEP 5.Stir in the homemade pesto and season with salt and pepper to taste.
• STEP 6.Serve the soup hot, garnished with a drizzle of pesto and some freshly grated Parmesan cheese.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To make the homemade pesto, blend together fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil until smooth.
• If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
• For a creamier texture, you can add a splash of heavy cream or coconut milk to the soup.

Storage and Serving

• This soup is best served hot, straight from the stove.
• Garnish with a drizzle of pesto and some freshly grated Parmesan cheese for added flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.