Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, roasted butternut squash soup with feta. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Roasted butternut squash soup with feta is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Roasted butternut squash soup with feta is something that I have loved my entire life.
Mix butternut squash, chicken, red onion, feta cheese, olive oil, garlic, pepper, and sea salt together in a roasting pan. My squash was on the small side but I had an acorn squash so I used that too; the subtle double flavor was great. My feta was plain, so I just threw in a few dried Med-style herbs. Butternut squash soup is a classic fall and winter soup recipe.
To get started with this 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 cook that.
The ingredients needed to make Roasted butternut squash soup with feta:
- Make ready 1 large butternut squash
- Make ready 2 potatoes
- Get 1 onion
- Prepare Fry light spray
- Get 1 teaspoon chilli
- Take 1 teaspoon fennel seeds (optional)
- Prepare 1 tablespoon tomato ketchup
- Get 1 garlic clove
- Take Salt and pepper
- Take 1 pint veg stock made with stock cube
- Get 1 little crumbed feta
Roasted butternut squash soup is vegan and healthy. The butternut squash soup is naturally creamy without any cream addition. In this butternut squash soup recipe I garnished soup with feta cheese, green onion and tortilla strips. Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples.
Instructions 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!!
In this butternut squash soup recipe I garnished soup with feta cheese, green onion and tortilla strips. Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. You may unsubscribe at any time. This is definitely the easiest and best way to make rich-tasting butternut squash soup, without having to peel and dice a large, awkwardly shaped vegetable. Watch how to make the best butternut squash soup in this short video!
So that’s going to wrap it up with this exceptional food roasted butternut squash soup with feta recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
