Sig's Double Butternut Squash Soup with Herb Drizzl

Name: Sig's Double Butternut Squash Soup with Herb Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium Butternut Squash . Do not peel; 1 large onion, chopped; 2 medium sweet potatoes,peeled and. chopped; 4 large cloves of garlic peeled and chopped; 3/4 liter of water , adjust later if needed,; 3 vegetable stock cubes; 1 pinch of thyme,salt and cayenne pepper each .; 1 good pinch dried thyme; 2 tbsp olive oil for drizzling; 1/2 red chilli finely.chopped to garnish,; 1 pinch each salt and cayenne pepper to season .; 1 small bunch fresh parsley , just leaves ,very finely chopped; 1/3 tsp ground coriander; 1 clove garlic ,crushed.; 1/2 lemon , juice only; 100 ml olive oil

Servings: persons

1 medium Butternut Squash . Do not peel
1 large onion, chopped
2 medium sweet potatoes,peeled and. chopped
4 large cloves of garlic peeled and chopped
3/4 liter of water , adjust later if needed,
3 vegetable stock cubes
1 pinch of thyme,salt and cayenne pepper each .
1 good pinch dried thyme
2 tbsp olive oil for drizzling
1/2 red chilli finely.chopped to garnish,
1 pinch each salt and cayenne pepper to season .
1 small bunch fresh parsley , just leaves ,very finely chopped
1/3 tsp ground coriander
1 clove garlic ,crushed.
1/2 lemon , juice only
100 ml olive oil

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,

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 medium Butternut Squash . Do not peel, 1 large onion, chopped, 2 medium sweet potatoes,peeled and. chopped, 4 large cloves of garlic peeled and chopped, and more.

Yes, Sig's Double Butternut Squash Soup with Herb Drizzle falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sig's Double Butternut Squash Soup with Herb Drizzle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions