Sig's Double Butternut Squash Soup with Herb Drizzle
Sig's Double Butternut Squash Soup with Herb Drizzle

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, sig's double butternut squash soup with herb drizzle. One of my favorites food recipes. 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 popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Sig's Double Butternut Squash Soup with Herb Drizzle is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have sig's double butternut squash soup with herb drizzle using 19 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Sig's Double Butternut Squash Soup with Herb Drizzle:
  1. Get Soup
  2. Take 1 medium Butternut Squash. Do not peel
  3. Take 1 large onion, chopped
  4. Prepare 2 medium sweet potatoes,peeled and. chopped
  5. Take 4 large cloves of garlic peeled and chopped
  6. Prepare 3/4 liter water, adjust later if needed,
  7. Get 3 vegetable stock cubes
  8. Make ready 1 pinch thyme,salt and cayenne pepper each
  9. Prepare Baked/ Grilled Butternut Squash
  10. Take 1 good pinch dried thyme
  11. Make ready 2 tbsp olive oil for drizzling
  12. Make ready 1/2 red chilli finely.chopped to garnish,
  13. Prepare 1 pinch each salt and cayenne pepper to season
  14. Take Herb Drizzle
  15. Prepare 1 small bunch fresh parsley, just leaves,very finely chopped
  16. Make ready 1/3 tsp ground coriander
  17. Make ready 1 clove garlic,crushed
  18. Prepare 1/2 lemon, juice only
  19. Get 100 ml olive oil
Steps 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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