Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF
Source : Preheat The Oven To Gas 6 / 200c / 400f And Line A Roasting Tin With Foilspread The Cubed Squash Over The Tin Drizzle With The Oil Season With Salt A...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by Vicky@Jacks Free-From Cookbook
at : July 6, 2026
Step:
Preheat the oven to gas 6 / 200C / 400F and line a roasting tin with foil
Spread the cubed squash over the tin, drizzle with the oil, season with salt & pepper and roast for 20 minutes
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
Add the cubed squash to the pan with the stock and bring to the boil
Use a stick blender to puree the soup completely smooth then stir in the cream. Alternatively puree in batches in a jug blender
Serve immediately with a swirl of extra cream and the remaining chopped chilli sprinkled on top
Ingredients
1000 g cubed butternut squash
2 tbsp sunflower spread
1 tbsp olive oil
salt & black pepper
2 onions, chopped
2 cloves garlic
2 red chillies (or to taste), finely chopped
900 ml hot vegetable or chicken stock
4 tbsp coconut cream plus extra for garnish
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