Butternut Squash Soup with Pumpkin Seeds Pesto

Simple and delicious recipe. I used butternut squash, but you can use pumpkin instead. The original recipe, which I learned working in the restaurant ‘Mirabelle’ in London has only 3 ingredients – pumpkin, butter (a load of butter), and salt.

Let’s do healthier option. This particular recipe is lactose free.

Ingredients (4 servings)

For soup

  • 500g butternut squash or pumpkin
  • 50ml extra virgin olive oil
  • 1 clove of garlic
  • 1 shallot or small white onion
  • A couple of strings of thyme
  • Vegetable stock
  • Salt and freshly ground black pepper to taste

For the pesto

  • 50g of pumpkin seeds
  • 50ml of extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • Any herbs (optional)


1. Peel and roughly chop garlic and shallot. Saute them in medium heat in olive oil for few minutes without letting them color.

2. Add peeled and diced butternut squash, lower heat to a minimum, place lid on top of the pot and gently cook for about 10 minutes.

3. Add about 200ml of stock, seasoning and thyme. Cover back with a lid and cook for another 10 minutes.

4. When squash is cooked, remove thyme and blend the soup with a hand blender.

5. To make pesto blend all ingredients with a hand blender. You can use pestle and mortar instead, or just chop seeds with a knife. If you are using fresh herbs for your pesto, it might be good to blanch them first in boiling water for a few seconds and then refresh in water with ice. This way pesto will stay green for days.

When serving, you can add some balsamic vinegar, chopped chives, your favourite chilli sauce, etc.

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