Butternut Squash and Sweet Potato Soup with Chilli Oil
Cooking time: 30
Step 1 - Step 1 - Heat the oil and add in the veg
Heat the oil in a large pan and cook onions on a low heat until soft, about 10 mins. Add the rest of the vegetables and cook for a further 5 mins.
Step 2 - Step 2 - Add the stock and bring to the boil
Add the stock and bring to the boil, then lower heat and simmer, uncovered, for around 20-30 mins, until vegetables are tender.
Step 3 - Step 3 - Blend
Allow to cool for 5 mins then whiz in a blender, in batches, until smooth.
Step 4 - Step 4 - Season and Serve
Season with salt and pepper then serve with a swirl of cream and a drizzle of Seggiano Chilli Oil. Add your favourite Seggiano Flatbreads or Grissini to serve.
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