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We hope you got benefit from reading it, now let’s go back to vickys chilli & butternut squash soup, gf df ef sf nf recipe. You can have vickys chilli & butternut squash soup, gf df ef sf nf using 9 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF:
- Provide 1000 g cubed butternut squash
- Prepare 2 tbsp sunflower spread
- You need 1 tbsp olive oil
- Use salt & black pepper
- Provide 2 onions, chopped
- Prepare 2 cloves garlic
- Take 2 red chillies (or to taste), finely chopped
- Provide 900 ml hot vegetable or chicken stock
- Take 4 tbsp coconut cream plus extra for garnish
Steps to make Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF:
- Preheat the oven to gas 6 / 200C / 400F and line a roasting tin with foil
- Spread the cubed squash over the tin, drizzle with the oil, season with salt & pepper and roast for 20 minutes
- 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
- Add the cubed squash to the pan with the stock and bring to the boil
- Use a stick blender to puree the soup completely smooth then stir in the cream. Alternatively puree in batches in a jug blender
- Serve immediately with a swirl of extra cream and the remaining chopped chilli sprinkled on top
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