Recipe: Yummy Sig's Double Butternut Squash Soup with Herb Drizzle

Sig's Double Butternut Squash Soup with Herb Drizzle. Squash, potatoes, carrots, celery, and onion cook up quickly into a thick, velvety soup that's ready in about an hour. This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand.

I have fresh basil and parsley on hand. It adds just the right balance for the squash. Enjoy fall weather with a squash-rich, creamy soup that's perfect for preparing the day ahead. You can cook Sig's Double Butternut Squash Soup with Herb Drizzle using 19 ingredients and 7 steps. Here is how you achieve it.

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

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

Add chicken broth and squash, and simmer until squash is very tender. Serve it topped with croutons for the perfect soup! When I serve this, I like to garnish it the same way I garnish tomato soup, I top it with some croutons, black pepper, a drizzle of cream, and some fresh. My hearty soup uses herbs and vegetables from the garden along with convenient pantry items, so it's easy, fast and mostly fresh.

Sig's Double Butternut Squash Soup with Herb Drizzle instructions

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,.

Your family will devour it. —Roxanne Chan, Albany, California. If you don't have a scale at home, I Fresh sage and rosemary - I don't reach for rosemary as often as some other fresh herbs, but I absolutely love it here. Sweetened with a touch of Yes, this recipe is a single serving soup recipe but can easily be doubled if you're serving more than one person. To serve, ladle the soup into serving bowls, then top with a dollop of crème fraîche. Add a sprinkling of toasted pine nuts, drizzle with the herb purée and then garnish with the.