Recipe: Appetizing Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF

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

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

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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.

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