How to Make Speedy Sig's Double Butternut Squash Soup with Herb Drizzle

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, sig's double butternut squash soup with herb drizzle. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sig's Double Butternut Squash Soup with Herb Drizzle is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Sig's Double Butternut Squash Soup with Herb Drizzle is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook sig's double butternut squash soup with herb drizzle using 19 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Sig's Double Butternut Squash Soup with Herb Drizzle:

1. Get Soup
2. Prepare 1 medium Butternut Squash. Do not peel
3. Get 1 large onion, chopped
4. Make ready 2 medium sweet potatoes,peeled and. chopped
5. Get 4 large cloves of garlic peeled and chopped
6. Take 3/4 liter water, adjust later if needed,
7. Take 3 vegetable stock cubes
8. Take 1 pinch thyme,salt and cayenne pepper each
9. Take Baked/ Grilled Butternut Squash
10. Get 1 good pinch dried thyme
11. Prepare 2 tbsp olive oil for drizzling
12. Take 1/2 red chilli finely.chopped to garnish,
13. Make ready 1 pinch each salt and cayenne pepper to season
14. Take Herb Drizzle
15. Prepare 1 small bunch fresh parsley, just leaves,very finely chopped
16. Get 1/3 tsp ground coriander
17. Prepare 1 clove garlic,crushed
18. Take 1/2 lemon, juice only
19. Prepare 100 ml olive oil

Instructions to make Sig's Double Butternut Squash Soup with Herb Drizzle:

1. Cut 4 slices about 2cm thick of the thin end of the unpeeled Squash, set aside, preheat oven to 180 C/gas 6
2. Peel.and de-seed the rest of the squash, chop into chunks.Peel and chopp the sweet potatoes, onion an garlic add to the water with the stock cubes,
3. Boil until cooked, blend into a smooth soup.
4. Season with salt,cayenne pepper and the thyme.
5. Take the unpeeled set aside slices of squash (yes you can eat the skin), toss in a oven tin with the thyme,olive oil salt and cayenne pepper roast until.soft, then crisp of under grill
6. Make the dressing by mixing all ingredients set aside,
7. When all is cooked add one slice of squash to each flat bowl of soup, garnish with the dressing,.chopped red chilli and perhaps some croutons,

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