Butternut squash soup with pesto


Frozen ingredients

2 cubes frozen pesto
150g frozen Cooks’ Ingredients diced onions
1 tsp frozen Cooks’ Ingredients chopped garlic
500g bag frozen essential Waitrose butternut squash

1 tbsp olive oil
1 leek, sliced
800ml vegetable stock
4 tbsp crème fraîche


1. Take the pesto out of the freezer and allow to defrost for about 10 minutes. Meanwhile, heat the oil in a large pan over a medium-high heat and cook the onion, garlic and leek for 5 minutes. Add the butternut squash and cook for a minute more, then pour in the stock and bring to the boil. Turn down to a simmer, cover with a lid and cook for 15–20 minutes until the squash is soft.

2. Remove from the heat and blitz in a food processor or with a stick blender until smooth. Stir in the crème fraîche, season, then return to the pan and bring back to the boil. Spoon into bowls and stir some of the pesto into each serving.

Butternut squash soup with pesto
  • Preparation time: 5 minutes
  • Cooking time: 30 minutes
  • Total time: 35 minutes 35 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 912.112kJ
Fat 15.2g
Saturated Fat 4.5g
Carbohydrate 13.7g
Sugars 8.2g
Salt 0.13g

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4 stars

Average user rating Based on 8 ratings

This recipe was first published in Fri Feb 03 13:39:00 GMT 2012.