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

Sig's Double Butternut Squash Soup with Herb Drizzle. Discover the Delicious Taste of Well Yes!® Butternut Squash Apple Bisque. 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.

The squash ends up bubbling in the bacon fat and sucking up all of that smoked taste…oops. Diced onions sweat with the herbs, garlic, and spice. This might be the best soup I have ever tasted in my entire life. You can have Sig's Double Butternut Squash Soup with Herb Drizzle using 19 ingredients and 7 steps. Here is how you cook that.

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

1. Prepare of Soup.
2. Prepare 1 of medium Butternut Squash. Do not peel.
3. It's 1 of large onion, chopped.
4. Prepare 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. You need 3 of vegetable stock cubes.
8. It's 1 pinch of thyme,salt and cayenne pepper each.
9. Prepare of Baked/ Grilled Butternut Squash.
10. It's 1 of good pinch dried thyme.
11. It's 2 tbsp of olive oil for drizzling.
12. You need 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. Prepare 1/3 tsp of ground coriander.
17. It's 1 clove of garlic,crushed.
18. Prepare 1/2 of lemon, juice only.
19. You need 100 ml of olive oil.

Creamy Sweet potato & butternut squash soup. Always up for making new soups so tried this, own recipe & its lovely. A tad on sweet side though so can change sweet potatoes for normal. See great recipes for Twice Baked Sweet Potato too!

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,.

See great recipes for My Garlic and Lemon peppered fish Soup. 😌 too! A nice way to use up a good amount of summer squash. This soup is a soft, pastel shade of yellow, and aside from a hint of tang from the buttermilk, is quite mild in flavor. I finish it with a cumin brown butter drizzle that punches right through the creaminess, and plenty of chopped chives. Roasted butternut squash soup is delicious with the addition of persimmon!

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