Easiest Way to Make Perfect Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF

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The ingredients needed to make Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF:

1. Get 1000 g cubed butternut squash
2. Prepare 2 tbsp sunflower spread
3. Get 1 tbsp olive oil
4. Prepare salt & black pepper
5. Take 2 onions, chopped
6. Make ready 2 cloves garlic
7. Get 2 red chillies (or to taste), finely chopped
8. Make ready 900 ml hot vegetable or chicken stock
9. Get 4 tbsp coconut cream plus extra for garnish

Steps to make Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF:

1. Preheat the oven to gas 6 / 200C / 400F and line a roasting tin with foil
2. Spread the cubed squash over the tin, drizzle with the oil, season with salt & pepper and roast for 20 minutes
3. 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
4. Add the cubed squash to the pan with the stock and bring to the boil
5. Use a stick blender to puree the soup completely smooth then stir in the cream. Alternatively puree in batches in a jug blender
6. Serve immediately with a swirl of extra cream and the remaining chopped chilli sprinkled on top

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