Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF. Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF

You can have Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF
  1. Prepare 1000 g of cubed butternut squash.
  2. It’s 2 tbsp of sunflower spread.
  3. It’s 1 tbsp of olive oil.
  4. You need of salt & black pepper.
  5. It’s 2 of onions, chopped.
  6. Prepare 2 cloves of garlic.
  7. Prepare 2 of red chillies (or to taste), finely chopped.
  8. It’s 900 ml of hot vegetable or chicken stock.
  9. It’s 4 tbsp of coconut cream plus extra for garnish.
Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF instructions

  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.