Nothing fancy about the butternut squash soup with tomato paste and fresh basil. Always keep it simple with the right mix of fresh and preserved ingredients. The sweet and creamy butternut squash blends well with fresh basil.
I think we all are facing this unique predicament. Our lack of a quick dash to the grocery whenever we feel like it. So, we need some quick fixes with what we have got.
The coconut cream adds the extra creamy texture. I topped my soup with pan-roasted butternut squash seed with a little salt and paprika. I love the seeds and didn’t want to waste them, and they are nutritious too.
Here’s another one-pot meal that is fuss-free and hearty. Summer is already here, and I am still making soups…am I the only one doing it.
Preparation time: 15 minutes
Serves : 3 persons
Cooking time: 20 minutes
- Butternut Squash 500 gms
- Basil leaves ½ cup
- Coconut cream 2tbsp
- Garlic 4 cloves
- Ginger ½ tsp
- Onion 1
- Chili flakes 1/2 tsp
- Tomato paste 2 and ½ tbsp
- Vegetable stock 1 cube
- Olive oil
- Heat some oil in a pan and add the garlic, ginger, and onion.
- Once fragrant, add the butternut squash and mix. Turn the heat to medium and let it get cooked through, stirring occasionally.
- Add tomato paste and give it a good mix. When the squash is thoroughly cooked through, add the stock cube with 2 cups of water. Bring it to a boil and turn off the heat.
- Stir in the coconut cream and once cooled blend the butternut squash mix with basil leaves.
- Serve with a drizzle of chili olive oil, crushed black pepper, and basil leaves.