Sig's Double Butternut Squash Soup with Herb Drizzle

• 1 medium Butternut Squash . Do not peel
• 1 large onion, chopped
• 2 medium sweet potatoes,peeled and. chopped
• 4 large cloves of garlic peeled and chopped
• 3/4 liter of water , adjust later if needed,
• 3 vegetable stock cubes
• 1 pinch of thyme,salt and cayenne pepper each .
• 1 good pinch dried thyme
• 2 tbsp olive oil for drizzling
• 1/2 red chilli finely.chopped to garnish,
• 1 pinch each salt and cayenne pepper to season .
• 1 small bunch fresh parsley , just leaves ,very finely chopped
• 1/3 tsp ground coriander
• 1 clove garlic ,crushed.
• 1/2 lemon , juice only
• 100 ml olive oil

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,

butternut, onion, sweet potatoes, garlic, liter, vegetable stock cubes, thyme, thyme, olive oil, red chilli, salt, fresh parsley, ground coriander, clove garlic, lemon, olive oil

Taken from cookpad.com/us/recipes/359940-sigs-double-butternut-squash-soup-with-herb-drizzle (may not work)