Roasted butternut squash soup with feta
Roasted butternut squash soup with feta

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, roasted butternut squash soup with feta. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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Roasted butternut squash soup with feta is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Roasted butternut squash soup with feta is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook roasted butternut squash soup with feta using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Roasted butternut squash soup with feta:
  1. Take 1 large butternut squash
  2. Prepare 2 potatoes
  3. Get 1 onion
  4. Make ready Fry light spray
  5. Make ready 1 teaspoon chilli
  6. Get 1 teaspoon fennel seeds (optional)
  7. Take 1 tablespoon tomato ketchup
  8. Take 1 garlic clove
  9. Make ready Salt and pepper
  10. Prepare 1 pint veg stock made with stock cube
  11. Get 1 little crumbed feta

I love adding cheese to soup and the saltiness of feta really compliments this soup. But it doesn't have to be that elaborate, even just a sprinkling of herbs or a swirl of cream or yogurt can make all the difference. A little sprinkling of black pepper can also work wonders. Step by Step Roasted Butternut Squash and Pepper Soup Score the cut surface of the squash with a criss cross pattern.

Steps to make Roasted butternut squash soup with feta:
  1. Peel and chop squash, onion and garlic.
  2. Keep squash seeds to one side.
  3. Place all veg on a baking tray and roast with a few squirts of fry light for 30 mins on 180.
  4. Place seeds on a separate tray and roast.
  5. After 30 mins add roasted mixture to a saucepan. Chop the potatoes and add to saucepan with spices. Salt and pepper and stock. Fennel etc. Bring to boil then simmer until potatoes cooked. Add more water if too thick. Blitz with a food mixer.
  6. Add ketchup.
  7. Stir and simmer for a few more mins.
  8. Pour into warmed bowls. Sprinkle feta and toasted seeds over the top.
  9. Enjoy!!

A little sprinkling of black pepper can also work wonders. Step by Step Roasted Butternut Squash and Pepper Soup Score the cut surface of the squash with a criss cross pattern. Coat squash (skin and inside) with olive oil and add salt, pepper and oregano. Roast for about an hour until soft. Remove from oven, and fill the cavity with crumbled feta and few pine nuts, scatter the rest of the feta on top of the whole squash.

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