Sig's Double Butternut Squash Soup with Herb Drizzle. I first shared this butternut squash soup recipe back on the blog four years ago, but thought it was worth bumping it back to To make this easy butternut squash soup recipe, you will need Your choice of garnishes: I like to drizzle on some extra coconut milk, maybe sprinkle of toasted pepitas. The squash, butter, and almonds give this soup a really decadent flavor. Tastes great served with fresh yogurt or sour cream and garnished with either green onions or View image. Sig's Double Butternut Squash Soup with Herb Drizzle

You can cook Sig's Double Butternut Squash Soup with Herb Drizzle using 19 ingredients and 7 steps. Here is how you cook that.

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

Saute onion and garlic in butter until soft. Add chicken broth and squash, and simmer until squash is very tender. This butternut squash soup recipe is the best! Made with squash, ginger, rosemary & sage, it's super creamy and full of cozy fall flavor.

Sig's Double Butternut Squash Soup with Herb Drizzle instructions

  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,.

Fresh sage and rosemary - I don't reach for rosemary as often as some other fresh herbs, but I absolutely love it here. Along with the sage, it makes this soup cozy. Halve each butternut squash lengthwise and remove the seeds. Place cut side up on a foil-lined baking Absolutely lovely. I substituted the herbs with some finely diced and fried onion and garlic and a little.