Steps to Make Perfect Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vickys chilli & butternut squash soup, gf df ef sf nf. One of my favorites. This time, I will 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 favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook vickys chilli & butternut squash soup, gf df ef sf nf using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF:

1. Take cubed butternut squash
2. Make ready sunflower spread
3. Take olive oil
4. Get salt & black pepper
5. Make ready onions, chopped
6. Get garlic
7. Take red chillies (or to taste), finely chopped
8. Take hot vegetable or chicken stock
9. Take 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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