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

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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