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

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, sig's double butternut squash soup with herb drizzle. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Sig's Double Butternut Squash Soup with Herb Drizzle is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Sig's Double Butternut Squash Soup with Herb Drizzle is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have 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. Get Soup
  2. Prepare 1 medium Butternut Squash. Do not peel
  3. Prepare 1 large onion, chopped
  4. Make ready 2 medium sweet potatoes,peeled and. chopped
  5. Get 4 large cloves of garlic peeled and chopped
  6. Prepare 3/4 liter water, adjust later if needed,
  7. Make ready 3 vegetable stock cubes
  8. Prepare 1 pinch thyme,salt and cayenne pepper each
  9. Get Baked/ Grilled Butternut Squash
  10. Get 1 good pinch dried thyme
  11. Take 2 tbsp olive oil for drizzling
  12. Take 1/2 red chilli finely.chopped to garnish,
  13. Take 1 pinch each salt and cayenne pepper to season
  14. Make ready 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. Get 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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