Hello everyone, hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, Vickys Chilli Butternut Squash Soup, GF DF EF SF NF. It is one of my favorites . For mine, I am going to make it a little bit tasty. This will be really deliciou

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

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

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Step 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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