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

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, vickys chilli & butternut squash soup, gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. 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 wonderful.

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

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

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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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