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

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

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

Hey everyone, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, vickys chilli & butternut squash soup, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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To begin with this particular recipe, we have to first prepare a few components. You can cook 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 of cubed butternut squash.
{Get of sunflower spread.
{Get of olive oil.
{Take of salt & black pepper.
{Get of onions, chopped.
{Take of garlic.
{Prepare of red chillies (or to taste), finely chopped.
{Prepare of hot vegetable or chicken stock.
{Take of coconut cream plus extra for garnish.

Instructions 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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