Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vickys chilli & butternut squash soup, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vicky Tiel (aka Vicki Tiel) is an American-born fashion designer who established her career in Paris, France. Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF step by step. Vickys Chunky Chilli Bean Soup, GF DF EF SF NF. Vickys Chunky Chilli Bean Soup, GF DF EF SF NF.

Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook vickys chilli & butternut squash soup, gf df ef sf nf using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF:

1. Take 1000 g cubed butternut squash
2. Take 2 tbsp sunflower spread
3. Prepare 1 tbsp olive oil
4. Prepare salt & black pepper
5. Take 2 onions, chopped
6. Make ready 2 cloves garlic
7. Make ready 2 red chillies (or to taste), finely chopped
8. Take 900 ml hot vegetable or chicken stock
9. Take 4 tbsp coconut cream plus extra for garnish

Packed with flavour combinations and a higher chilli content than our mild and medium products, it's not to be missed and should be bought out at every mealtime. Sugar,Red Peppers,Red Jalapenos,Garlic,Tomato Puree,Onion Powder,Salt,Paprika,MUSTARD,Chilli Powder. The gold jar lid pops to reveal a fabulous amber content. It feels like it illuminates your face when opening, like you'd see on the telly when someone opens a treasure chest.

Instructions to make Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF:

1. Preheat the oven to gas 6 / 200C / 400F and line a roasting tin with foil
2. Spread the cubed squash over the tin, drizzle with the oil, season with salt & pepper and roast for 20 minutes
3. Meanwhile, melt the sunflower spread in a large saucepan and gently cook the onion, garlic and one of the chillies for 5 - 10 minutes over a low heat until the onion is translucent
4. Add the cubed squash to the pan with the stock and bring to the boil
5. Use a stick blender to puree the soup completely smooth then stir in the cream. Alternatively puree in batches in a jug blender
6. Serve immediately with a swirl of extra cream and the remaining chopped chilli sprinkled on top

The gold jar lid pops to reveal a fabulous amber content. It feels like it illuminates your face when opening, like you'd see on the telly when someone opens a treasure chest. Vickys Sweet Chilli Chicken & Noodles, GF DF EF SF NF Vicky@Jacks Free-From Cookbook @allergyfriendlycook Scotland. I made this a bit hotter than expected lol so go easy and add the chilli a little at a time if you don't like too much heat! Vickys Chilli & Lime Potato Wedges with Cheese, Gluten, Dairy, Egg & Soy-Free Vicky@Jacks Free-From Cookbook @allergyfriendlycook Scotland.

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