Step-by-Step Guide to Prepare Ultimate Sig's Double Butternut Squash Soup with Herb Drizzle
by Albert Carpenter
Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, sig's double butternut squash soup with herb drizzle. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Sig's Double Butternut Squash Soup with Herb Drizzle is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Sig's Double Butternut Squash Soup with Herb Drizzle is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have sig's double butternut squash soup with herb drizzle using 19 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Sig's Double Butternut Squash Soup with Herb Drizzle:
Make ready Soup
Make ready 1 medium Butternut Squash. Do not peel
Prepare 1 large onion, chopped
Take 2 medium sweet potatoes,peeled and. chopped
Take 4 large cloves of garlic peeled and chopped
Make ready 3/4 liter water, adjust later if needed,
Make ready 3 vegetable stock cubes
Get 1 pinch thyme,salt and cayenne pepper each
Get Baked/ Grilled Butternut Squash
Make ready 1 good pinch dried thyme
Get 2 tbsp olive oil for drizzling
Take 1/2 red chilli finely.chopped to garnish,
Make ready 1 pinch each salt and cayenne pepper to season
Take Herb Drizzle
Get 1 small bunch fresh parsley, just leaves,very finely chopped
Get 1/3 tsp ground coriander
Get 1 clove garlic,crushed
Get 1/2 lemon, juice only
Prepare 100 ml olive oil
Instructions to make Sig's Double Butternut Squash Soup with Herb Drizzle:
Cut 4 slices about 2cm thick of the thin end of the unpeeled Squash, set aside, preheat oven to 180 C/gas 6
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,
Boil until cooked, blend into a smooth soup.
Season with salt,cayenne pepper and the thyme.
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
Make the dressing by mixing all ingredients set aside,
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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