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

A delicious, thick and creamy soup with a wee kick for those colder nights. You can absolutely leave the chilli peppers out and add a dash of paprika to season if you prefer
Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF
A delicious, thick and creamy soup with a wee kick for those colder nights. You can absolutely leave the chilli peppers out and add a dash of paprika to season if you prefer
Steps
- 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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