Peel and deseed the butternut squash and cut into roughly 2 cm cubes.

Chop the onion and finely chop the garlic.

Heat olive oil in a heavy saucepan over medium heat.

Fry the onion until translucent.

Add the garlic, ginger paste, and lemongrass paste and fry for another minute.

Add the butternut squash, cinnamon, and chili flakes and fry for 5 minutes, until the butternut squash has heated up.

Add the coconut milk and vegetable stock and bring to a boil.

Reduce heat and simmer for about 15 minutes until the butternut squash is soft.

Let the mix cool down a bit.

Pour into a blender in batches and blend until smooth.

Taste the soup and season with salt and pepper to taste.

Serve each portion of soup with a generous tablespoon of good quality pesto.