BUTTERNUT SOUP WITH BASIL PESTO

This butternut soup with basil pesto is utterly delicious. Prepare a huge pot and freeze it to defrost on busy weekday nights!

  • PREP TIME: 10 MINS
  • STOVE TOP TIME: 10 MINS
  • WONDERBAG TIME: 2 HOURS

INGREDIENTS

  • 1kg butternut squash, peeled, deseeded and cut into 1-inch cubes
  • 2 yellow onions, finely diced
  • 2 cloves garlic, chopped
  • 45ml of olive oil
  • 5ml fresh thyme
  • 2,5ml cinnamon
  • 1 ¼ lt vegetable bouillon
  • 7,5ml Salt
  • 7,5ml Pepper

DIRECTIONS

  • Heat the olive oil in a large pot over medium-high heat
  • Add the onions and garlic and sauté until translucent (about 5 minutes)
  • Add the butternut squash, thyme and bouillon
  • Increase the heat to high, and bring to a boil
  • Reduce heat to medium-low and simmer, covered for about 5 minutes
  • Place your lidded pot on a mat or cloth in the Wonderbag for a minimum of 2 hours to finish cooking
  • Purée using a stick blender or food processer
  • Serve with a swirl of fresh cream and a dollop of basil pesto

Recipe courtesy of the Wonderbag

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