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Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF
Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF

Before you jump to Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Here Are A Few Simple Explanations Why Consuming Apples Is Good.

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Cornell University did a study on the impact apples have on the brain. This study indicated that the ingredients in apples have the capacity to help keep your brain cells from deteriorating as we age. And due to this you will find that apples may actually help people prevent the symptoms of Alzheimer’s.

To sum up, I guess an apple a day definitely can keep the doctor away and now you recognize why. The huge benefits we covered are only a couple of of the benefits that eating apples can offer. You will be able to locate many more benefits with regard to your health when it comes to apples. I really hope that the next time you go to the food store you wind up getting plenty of apples. It can truly help your health for short term and for the long haul.

We hope you got insight from reading it, now let’s go back to vickys chilli & butternut squash soup, gf df ef sf nf recipe. You can have vickys chilli & butternut squash soup, gf df ef sf nf using 9 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF:
  1. Take 1000 g cubed butternut squash
  2. You need 2 tbsp sunflower spread
  3. Get 1 tbsp olive oil
  4. Prepare salt & black pepper
  5. Take 2 onions, chopped
  6. Prepare 2 cloves garlic
  7. Prepare 2 red chillies (or to taste), finely chopped
  8. You need 900 ml hot vegetable or chicken stock
  9. Provide 4 tbsp coconut cream plus extra for garnish
Steps 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

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