Butternut Squash and Pesto Soup | Book of Elsa

This recipe was born out of necessity, barely anything in the cupboards but dinner still needs to be had and it needs to be delicious. I've been making different version of this soup for years but this variant is by far the quickest. You can come home from work on a cold as hell winters' night and be eating this soup within the hour.
You're welcome.
Ps: You can add some cooked chicken, fish, tofu, whatever but let me tell you this soup is great without any addition.
I've eaten this over the years with all kinds of breads. Naan is my favourite, pitta comes a close second, if you have one of those part baked bread rolls. Use that. Also regular sliced bread and <un>salted butter will do too. Anyways, I digress...


Ingredients:
1 tbsp garlic oil
2 carrots peeled and roughly chopped
1 onion peeled and roughly chopped
1 butternut squash peeled, deseeded and roughly chopped
1/2 tsp dried thyme
1/2 tsp ground coriander
1/2 tsp ground cumin
1 litre vegetable stock <from a cube>
2 tbsp red pesto from a jar 
salt and pepper to taste

Method:
Heat the oil over a small flame and fry the onion and carrots with a little salt until soft <10mins>
Add the squash and stir until slicked in the oil and vegetables.
Add the thyme, coriander and cumin and fry for a couple of minutes,
Add the stock then bring to the boil on a medium heat, cover partially and simmer for 25 minutes.
In the mean time get changed, pour some wine, get the bread warm in a low oven.
Once the vegetables are very soft add the pesto and liquidise. I use a stick blender but really just use what you have.
Taste, add salt and pepper. Taste again.
Eat