Butternut Squash & Pesto Soup

Butternut Squash & Pesto Soup

Filling and tasty, what more could you want?

Ingredients

For the soup:

  • 40ml olive oil
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 Leek, sliced
  • 250g butternut squash, peeled and cubed
  • 1 fennel bulb, sliced
  • 1 large potato, in small chunks
  • 1 garlic clove, crushed
  • 1.2L chicken or veg stock
  • Salt and pepper to taste


For the pesto:

  • 50g walnuts
  • 50g pine nuts
  • 1 garlic clove, crushed
  • 30g flat leaf parsley leaves
  • 150ml extra virgin olive oil
  • 15ml lemon juice
  • 50g parmesan cheese, grated
  • Salt and pepper to taste

Method

  1. Press the SAUTÉ button, then heat the oil in the bowl
  2. Add the onion and sauté for 2-3 minutes
  3. Add the other vegetables, the garlic and seasoning and sauté for 10 minutes
  4. Pour in the stock and leave to simmer until the sauté programme finishes
  5. When done blend the soup until smooth
  6. To make the pesto, put all the ingredients into your Russell Hobbs food processor and blend for 30 seconds or until smooth – taste and season if necessary
  7. Top the soup with a spoonful of pesto

Tip: The parsley and walnut pesto is great with spaghetti (add chunks of ricotta to make it go further).