Cook Culinary & Craft Studio

Butternut soup with 2 styles and 2 pestos

Recipe by
60 Minutes
Prep: 15 Minutes | Cook: 45 Minutes

The flavour of a simple butternut soup can be completely transformed by a few ingredients and two different takes on pesto.

Both the Italian pesto cream and unusual Thai inspired coconut and sesame pesto enhance the flavour and texture and add a glamorous “soupçon” to the menu

Butternut mint and chilli soup with fresh coconut and sesame pesto


  • Olive oil for frying
  • 2 onions finely chopped
  • 1 knob of fresh ginger, grated
  • 1 tablespoon of chopped fresh red chilli (seeded)
  • 1.5 kg butternut cubed
  • 2 L water with 2 tablespoons NoMu Chicken Fond
  • 1 tin coconut milk
  • Salt and pepper
  • Handful of fresh mint


  1. Fry the onions, chillies and ginger  in olive oil
  2. Add butternut, stir in stock and cook for about 45 minutes or until tender
  3. Blend until smooth and add the coconut milk and fresh mint and serve with pesto

Coconut and sesame pesto


  • ½ Teaspoon chilli flakes
  • 1 Teaspoon soy sauce
  • 50g coriander leaves including stalks
  • 4 tablespoon freshly grated coconut
  • 1 Tablespoon sesame oil
  • 1 Tablespoon sesame seeds, toasted


  1. Blend ingredients

Butternut soup with Italian herb pesto cream


  • Olive oil for frying
  • 2 red onions, finely chopped
  • 1 tablespoon NoMu Italian rub
  • 1 teaspoon crushed garlic
  • 1 kg butternut cubed
  • 2 L water with 1 tablespoon  NoMu chicken fond


1. Fry the onions and garlic in a bit of olive oil
2. Add the butternut, stir in stock and cook for about 45 minutes until butternut is soft
3. Blend until smooth and serve with pesto cream

Pesto cream


  • 1 tablespoon pine nuts
  • ½ teaspoon garlic crushed
  • 1 cup loosely packed Italian parsley and oregano (or basil)
  • 2 tablespoons extra-virgin olive oil
  • 6 tablespoons cream or more if required
  • 2 tablespoons finely grated parmesan
  • ½ teaspoon Maldon salt
  • Pinch of black pepper


  1. Heat a small non-stick frying pan and toss the pine nuts until they start to brown
  2. Place the pine nuts in a small blender and blitz with the herbs, parmesan, oil, seasoning and garlic.
  3. Add the cream until a drizzle consistency is achieved

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