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

Source : Preheat The Oven To Gas 6 / 200c / 400f And Line A Roasting Tin With Foilspread The Cubed Squash Over The Tin Drizzle With The Oil Season With Salt A...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : July 6, 2022

Step:

  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

    Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF recipe step 2 photo
  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

    Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF recipe step 3 photo
  4. Add the cubed squash to the pan with the stock and bring to the boil

    Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF recipe step 4 photo
  5. Use a stick blender to puree the soup completely smooth then stir in the cream. Alternatively puree in batches in a jug blender

    Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF recipe step 5 photo
  6. Serve immediately with a swirl of extra cream and the remaining chopped chilli sprinkled on top


Ingredients

  1. 1000 g cubed butternut squash
  2. 2 tbsp sunflower spread
  3. 1 tbsp olive oil
  4. salt & black pepper
  5. 2 onions, chopped
  6. 2 cloves garlic
  7. 2 red chillies (or to taste), finely chopped
  8. 900 ml hot vegetable or chicken stock
  9. 4 tbsp coconut cream plus extra for garnish

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