How to Make Perfect Sig's Double Butternut Squash Soup with Herb Drizzle

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

The spiced seeds give the soup a delightful crunch and kick, while the strong and spicy flavour of the stilton and nduja will make you never want any other toastie again. Place the squash, cut side down, on a baking sheet. When cool enough to handle, scoop out the flesh and discard skin. You can have Sig's Double Butternut Squash Soup with Herb Drizzle using 19 ingredients and 7 steps. Here is how you cook it.

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

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

Onion and garlic — essential in this soup. The savoury aspect of onion and garlic pairs so well with the sweetness of squash. Drizzle with oil; sprinkle with sage, salt and pepper. Experiment with celeriac instead of squash, salmon instead of chicken.

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,.

Using a large, heavy knife, cut off ends of the squash. Place squash cubes in a zip-close bag. Seal and toss to coat evenly. Spread in a single layer on prepared baking sheet. Drizzle olive oil over the flesh and sprinkle with sea salt and a dash of cinnamon.