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

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, roasted butternut squash soup with feta. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Roasted butternut squash soup with feta is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Roasted butternut squash soup with feta is something that I’ve loved my whole life. They are fine and they look wonderful.

Use a vegetable peeler to remove the peel. Add garlic and continue cooking for another minute or two. The Roasted Butternut Squash Soup with Feta Honey Toast is heart-warming and comforting, and is THE BEST Fall and Winter soup. I hope you get a chance to make these two recipes.

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

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

If you don't care for a spicy soup, omit the cayenne pepper. For curried butternut squash soup, add a dash of curry powder to the pot along with the ginger and cayenne. Use a fork to check if it's tender, then set aside to cool. To prepare the squash for roasting, halve and scoop out seeds.

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!!

Use a fork to check if it's tender, then set aside to cool. To prepare the squash for roasting, halve and scoop out seeds. This traditional butternut squash soup will go great with grilled cheese sandwiches and salads through the end of winter. Keep it in mind for the holidays, too. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes.

So that is going to wrap this up for this exceptional food roasted butternut squash soup with feta recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!