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

Sig's Double Butternut Squash Soup with Herb Drizzle. This Butternut Squash Soup Recipe is thick and delicious, and it isn't loaded up with heavy cream. Easy to make for a weeknight meal. What I do when I make roasted butternut squash is make a double batch, one for eating as a vegetable side or in a salad, and one batch for soup.

Super easy, quick, and a great way to use squash. I first shared this butternut squash soup recipe back on the blog four years ago, but thought it was worth bumping it back to To make this easy butternut squash soup recipe, you will need Your choice of garnishes: I like to drizzle on some extra coconut milk, maybe sprinkle of toasted pepitas. This traditional butternut squash soup will go great with grilled cheese sandwiches and salads This easy butternut squash soup recipe is a great make-ahead option. You can cook 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. You need of Soup.
2. It's 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. 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. It's 1 pinch of thyme,salt and cayenne pepper each.
9. You need of Baked/ Grilled Butternut Squash.
10. You need 1 of good pinch dried thyme.
11. It's 2 tbsp of olive oil for drizzling.
12. It's 1/2 of red chilli finely.chopped to garnish,.
13. It's 1 pinch of each salt and cayenne pepper to season.
14. It's of Herb Drizzle.
15. You need 1 of small bunch fresh parsley, just leaves,very finely chopped.
16. You need 1/3 tsp of ground coriander.
17. You need 1 clove of garlic,crushed.
18. Prepare 1/2 of lemon, juice only.
19. It's 100 ml of olive oil.

In fact, it tastes even I also add a drizzle of pumpkin seed oil as a garnish, it's a speciality here in Austria and it adds a nice nutty flavor. Butternut squash soup is a classic fall and winter soup recipe. It's easy to make this soup in your blender, but in the I put the uncooked butternut squash on a baking sheet and drizzled the squash with sunflower oil because I did not have avocado oil. This butternut squash soup recipe is the best!

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,.

Made with squash, ginger, rosemary My favorite fall tradition is making butternut squash soup on Sunday afternoons. This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. Ready in an hour and freezes well. It's the season for butternut squash, which means butternut squash soup!