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

Hello everybody, it is me again, Bethany, welcome to our recipe website. Today, I’m gonna show you how to make a distinctive dish, sig's double butternut squash soup with herb drizzle. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Sig's Double Butternut Squash Soup with Herb Drizzle is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Sig's Double Butternut Squash Soup with Herb Drizzle is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must 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 can achieve that.

The ingredients needed to make Sig's Double Butternut Squash Soup with Herb Drizzle:
  1. Get Soup
  2. Make ready 1 medium Butternut Squash. Do not peel
  3. Prepare 1 large onion, chopped
  4. Prepare 2 medium sweet potatoes,peeled and. chopped
  5. Take 4 large cloves of garlic peeled and chopped
  6. Get 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. Take Baked/ Grilled Butternut Squash
  10. Prepare 1 good pinch dried thyme
  11. Prepare 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. Make ready 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. Make ready 1/2 lemon, juice only
  19. Take 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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