Recipe of Super Quick Homemade Sig's Double Butternut Squash Soup with Herb Drizzle
Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Homemade Sig's Double Butternut Squash Soup with Herb Drizzle. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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As for the number of servings that can be served to make Sig's Double Butternut Squash Soup with Herb Drizzle is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few ingredients. You can have Sig's Double Butternut Squash Soup with Herb Drizzle using 19 ingredients and 7 steps. Here is how you cook that.
The smooth soup and the baked and grilled squash are nice put together . #lunchideas
Ingredients and spices that need to be Take to make Sig's Double Butternut Squash Soup with Herb Drizzle:
- Soup
- 1 medium Butternut Squash. Do not peel
- 1 large onion, chopped
- 2 medium sweet potatoes,peeled and. chopped
- 4 large cloves of garlic peeled and chopped
- 3/4 liter water, adjust later if needed,
- 3 vegetable stock cubes
- 1 pinch thyme,salt and cayenne pepper each
- Baked/ Grilled Butternut Squash
- 1 good pinch dried thyme
- 2 tbsp olive oil for drizzling
- 1/2 red chilli finely.chopped to garnish,
- 1 pinch each salt and cayenne pepper to season
- Herb Drizzle
- 1 small bunch fresh parsley, just leaves,very finely chopped
- 1/3 tsp ground coriander
- 1 clove garlic,crushed
- 1/2 lemon, juice only
- 100 ml olive oil
Instructions to make Sig's Double Butternut Squash Soup with Herb Drizzle
- Cut 4 slices about 2cm thick of the thin end of the unpeeled Squash, set aside, preheat oven to 180 C/gas 6
- 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,
- Boil until cooked, blend into a smooth soup.
- Season with salt,cayenne pepper and the thyme.
- 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
- Make the dressing by mixing all ingredients set aside,
- 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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