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

Hello everybody, hope you are having an amazing day today. 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. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. 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. Make ready 2 tbsp sunflower spread
  3. Prepare 1 tbsp olive oil
  4. Make ready salt & black pepper
  5. Make ready 2 onions, chopped
  6. Get 2 cloves garlic
  7. Make ready 2 red chillies (or to taste), finely chopped
  8. Make ready 900 ml hot vegetable or chicken stock
  9. Make ready 4 tbsp coconut cream plus extra for garnish
Instructions 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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