Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vickys chilli & butternut squash soup, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF is something which I’ve loved my entire life.
To begin with this 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 cook it.
The ingredients needed to make Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF:
- Prepare 1000 g cubed butternut squash
- Make ready 2 tbsp sunflower spread
- Get 1 tbsp olive oil
- Prepare salt & black pepper
- Get 2 onions, chopped
- Make ready 2 cloves garlic
- Prepare 2 red chillies (or to taste), finely chopped
- Take 900 ml hot vegetable or chicken stock
- Make ready 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:
- 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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