Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, roasted butternut squash soup with feta. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Check Out Squash Butternut On eBay. Add garlic and continue cooking for another minute or two. Place the ginger and the garlic bulb inside the butternut squash well. Blend: Scoop butternut squash flesh into a blender with the ginger, onion, and the roasted yellow bell pepper.
Roasted butternut squash soup with feta is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Roasted butternut squash soup with feta is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook roasted butternut squash soup with feta using 11 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Roasted butternut squash soup with feta:
- Get 1 large butternut squash
- Get 2 potatoes
- Make ready 1 onion
- Prepare Fry light spray
- Get 1 teaspoon chilli
- Get 1 teaspoon fennel seeds (optional)
- Make ready 1 tablespoon tomato ketchup
- Get 1 garlic clove
- Make ready Salt and pepper
- Prepare 1 pint veg stock made with stock cube
- Get 1 little crumbed feta
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. Coat squash (skin and inside) with olive oil and add salt, pepper and oregano.
Steps to make Roasted butternut squash soup with feta:
- Peel and chop squash, onion and garlic.
- Keep squash seeds to one side.
- Place all veg on a baking tray and roast with a few squirts of fry light for 30 mins on 180.
- Place seeds on a separate tray and roast.
- 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.
- Add ketchup.
- Stir and simmer for a few more mins.
- Pour into warmed bowls. Sprinkle feta and toasted seeds over the top.
- Enjoy!!
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. This traditional butternut squash soup will round out your fall and winter meals.
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