How to Prepare Speedy Sig's Double Butternut Squash Soup with Herb Drizzle

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, sig's double butternut squash soup with herb drizzle. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Sig's Double Butternut Squash Soup with Herb Drizzle is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Sig's Double Butternut Squash Soup with Herb Drizzle is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook sig's double butternut squash soup with herb drizzle using 19 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Sig's Double Butternut Squash Soup with Herb Drizzle:

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

Instructions to make Sig's Double Butternut Squash Soup with Herb Drizzle:

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,

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