How to Make Super Quick Homemade Sig's Double Butternut Squash Soup with Herb Drizzle

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sig's double butternut squash soup with herb drizzle. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Sig's Double Butternut Squash Soup with Herb Drizzle is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Sig's Double Butternut Squash Soup with Herb Drizzle is something which I’ve loved my entire life.

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

Steps 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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