Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a Best dish, vickys chilli & butternut squash soup, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

In this video we will see how to make chilli idli recipe in Tamil. Chilli Idlis are enjoyed by kids and they are also an excellent evening snack. Fruity taste gives way to terrible suffering.

Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have vickys chilli & butternut squash soup, gf df ef sf nf using 9 ingredients and 6 steps. Here is how you can achieve it.

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

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

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Steps 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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