How to Prepare Award-winning Sig's Double Butternut Squash Soup with Herb Drizzle

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sig's double butternut squash soup with herb drizzle. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Sig's Double Butternut Squash Soup with Herb Drizzle is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Sig's Double Butternut Squash Soup with Herb Drizzle is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook sig's double butternut squash soup with herb drizzle using 19 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Sig's Double Butternut Squash Soup with Herb Drizzle:

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

Instructions 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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