Butternut Squash Soup with Coriander and Pumpkin Seed Pesto
Warm your soul with this velvety Butternut Squash Soup with Coriander and Pumpkin Seed Pesto, a vibrant blend of roasted butternut squash, aromatic coriander, and creamy coconut milk. This comforting soup pairs perfectly with a zesty homemade pumpkin seed pesto, featuring toasted pepitas, fresh cilantro, and a hint of lemon. The roasting process enhances the natural sweetness of the squash, creating a deeply satisfying base, while the pesto adds a burst of flavor and texture. Ideal for cozy evenings or as an appetizer for seasonal gatherings, this easy-to-make recipe is a wholesome option that's rich in flavor and brimming with autumnal charm. Serve it warm, topped with a swirl of pesto, for a restaurant-worthy presentation that'll impress your guests.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) butternut squash
- 3 tablespoons olive oil
- 1 large (chopped) yellow onion
- 3 cloves (minced) garlic
- 4 cups vegetable stock
- 1 teaspoon ground coriander
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons (freshly ground) black pepper
- 0.5 cup coconut milk
- 0.5 cup (toasted) pumpkin seeds (pepitas)
- 0.5 cup (loosely packed) fresh cilantro
- 0.25 cup (grated) parmesan cheese
- 1 tablespoon lemon juice
- 3 tablespoons (for pesto) extra-virgin olive oil
- 1 tablespoon (as needed, for thinning pesto) water
Instructions
Preheat your oven to 400°F (200°C).
Slice the butternut squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the flesh of the squash and place it cut-side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes, or until the squash is tender and easily pierced with a fork. Set aside to cool.
While the squash is roasting, heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.
Add the minced garlic and ground coriander to the pot and sauté for another minute, stirring constantly to prevent burning.
Once the butternut squash is cool enough to handle, scoop the flesh out of the skin and add it to the pot. Pour in the vegetable stock and season with salt and pepper. Stir to combine.
Bring the soup to a gentle simmer and cook for 10-15 minutes to allow the flavors to meld.
Meanwhile, prepare the pumpkin seed pesto. In a food processor, combine the toasted pumpkin seeds, cilantro, parmesan cheese, lemon juice, and extra-virgin olive oil. Pulse until the mixture forms a coarse paste. If the pesto is too thick, add up to 1 tablespoon of water to thin it to your desired consistency. Set aside.
Remove the soup from the heat and blend it until smooth using an immersion blender or in batches in a countertop blender. Stir in the coconut milk and adjust the seasoning if necessary.
Ladle the soup into bowls and swirl a spoonful of pumpkin seed pesto on top for garnish. Serve warm and enjoy!
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 4838 mg | 210% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 47.2 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 838 mg | 64% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 5172 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
