Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, vickys chilli & butternut squash soup, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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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 enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF is something that I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have vickys chilli & butternut squash soup, gf df ef sf nf using 9 ingredients and 6 steps. Here is how you cook it.

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

1. Take 1000 g cubed butternut squash
2. Make ready 2 tbsp sunflower spread
3. Prepare 1 tbsp olive oil
4. Make ready salt & black pepper
5. Take 2 onions, chopped
6. Make ready 2 cloves garlic
7. Get 2 red chillies (or to taste), finely chopped
8. Take 900 ml hot vegetable or chicken stock
9. Make ready 4 tbsp coconut cream plus extra for garnish

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Instructions 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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