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

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vickys chilli & butternut squash soup, gf df ef sf nf. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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To get started with this particular recipe, we must 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 that.

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

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