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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, roasted butternut squash soup with feta. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Roasted butternut squash soup with feta is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Roasted butternut squash soup with feta is something which I’ve loved my whole life.

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

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.

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!!

Keep it in mind for the holidays, too. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes. This easy butternut squash soup recipe is a great make-ahead option. Peel the squash with a vegetable peeler. Place in a large bowl and season with salt and pepper.

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