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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys chilli & butternut squash soup, gf df ef sf nf. One of my favorites food recipes. This time, I am going to 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 foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF is something which I have loved my entire life. They are nice and they look fantastic.

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