Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF
Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys chilli & butternut squash soup, gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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To get started with this recipe, we must first prepare a few components. You can cook vickys chilli & butternut squash soup, gf df ef sf nf using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF:
  1. Prepare 1000 g cubed butternut squash
  2. Prepare 2 tbsp sunflower spread
  3. Prepare 1 tbsp olive oil
  4. Prepare salt & black pepper
  5. Take 2 onions, chopped
  6. Prepare 2 cloves garlic
  7. Prepare 2 red chillies (or to taste), finely chopped
  8. Prepare 900 ml hot vegetable or chicken stock
  9. Prepare 4 tbsp coconut cream plus extra for garnish

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Steps to make Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF:
  1. Preheat the oven to gas 6 / 200C / 400F and line a roasting tin with foil
  2. Spread the cubed squash over the tin, drizzle with the oil, season with salt & pepper and roast for 20 minutes
  3. Meanwhile, melt the sunflower spread in a large saucepan and gently cook the onion, garlic and one of the chillies for 5 - 10 minutes over a low heat until the onion is translucent
  4. Add the cubed squash to the pan with the stock and bring to the boil
  5. Use a stick blender to puree the soup completely smooth then stir in the cream. Alternatively puree in batches in a jug blender
  6. Serve immediately with a swirl of extra cream and the remaining chopped chilli sprinkled on top

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