Easiest Way to Make Award-winning Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vickys chilli & butternut squash soup, gf df ef sf nf. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF is something which I have loved my entire life. They’re nice and they look wonderful.

To get started 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 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. Make ready olive oil
4. Get salt & black pepper
5. Take onions, chopped
6. Take garlic
7. Take red chillies (or to taste), finely chopped
8. Get hot vegetable or chicken stock
9. Get 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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