Butternut Squash Soup With Coriander and Pumpkin Seed Pesto

Name: Butternut Squash Soup With Coriander and Pumpkin Seed Pesto
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 sprig coriander, to garnish (optional); 1 fat garlic clove, crushed; 1 green chilies, deseeded and finely chopped; 1 kgs butternut squash or 1 1/4 kg kabocha squash or 1 1/4 kg pumpkin; 59 milliliters 65 ml olive oil; 1 medium onion, chopped; 79 milliliters 25 g parmesan cheese, finely grated; 4 Tbsps sour cream; 4 servings sunflower oil; 30 grams shelled unsalted pumpkin seeds (from supermarkets and health food stores)

Butternut Squash Soup With Coriander and Pumpkin Seed Pesto is a gluten free soup. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 461 calories, 9g of protein, and 36g of fat. Autumn will be even more special with this recipe. If you have kabocha squash, olive oil, sunflower oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.