Chilli Butternut Squash Soup
4
1 hour
This autumnal butternut squash soup is made with our Mellow Yellow Ultimate Chilli Dressing for the perfect balance of warmth and gentle fragrant heat. Roasting the butternut squash in the chilli dressing adds incredible depth of flavour while keeping the recipe quick and easy. Finish with an extra drizzle of dressing and a handful of homemade croutons for a cosy, comforting roasted butternut squash soup that’s full of flavour.
Method
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1
Preheat your oven to 210°C / 190°C fan.
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2
Chop your peeled butternut squash into cubes and roughly chop your onion.
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3
Add the butternut squash and onion to a roasting tin and drizzle with your Mellow Yellow Ultimate Chilli Dressing. Toss to coat.
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4
Roast for 30-40 minutes, or until softened and slightly golden, turning halfway.
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5
Once roasted, tip your vegetables into a saucepan and add 300ml of boiled water to the roasting tin to deglaze and get all the delicious roasted bits left behind. Pour this water into the saucepan, with a pinch of salt and the coconut milk. Bring to a simmer for 10-15 minutes.
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6
Remove from the heat and blitz until smooth.
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7
Serve with an extra drizzle of Mellow Yellow Ultimate Chilli Dressing on top if desired.
Ingredients
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1 medium butternut squash, peeled and seeds removed
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1 large onion
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4 tbsp Mellow Yellow Ultimate Chilli Dressing
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300ml boiled water
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400ml coconut milk
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Salt
