Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, roasted butternut squash soup with feta. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Roasted butternut squash soup with feta is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Roasted butternut squash soup with feta is something which I’ve loved my entire life. They are fine and they look wonderful.
Butternut squash soup is a classic fall and winter soup recipe. Roasting the butternut squash gives so much more depth of flavor! But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor. This soup is gluten-free, vegan, vegetarian and paleo.
To get started with this recipe, we have to first prepare a few ingredients. You can have roasted butternut squash soup with feta using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Roasted butternut squash soup with feta:
- Take 1 large butternut squash
- Take 2 potatoes
- Make ready 1 onion
- Get Fry light spray
- Take 1 teaspoon chilli
- Make ready 1 teaspoon fennel seeds (optional)
- Take 1 tablespoon tomato ketchup
- Prepare 1 garlic clove
- Get Salt and pepper
- Get 1 pint veg stock made with stock cube
- Prepare 1 little crumbed feta
The sweet, squashy and slightly earthy flavor that comes from a butternut squash is one of our go to tastes for cooking once the weather starts turning. This easy, delicious, vegan roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more? Which also means that there is no cream, no milk, no butter!
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!!
Rosemary, sage and thyme, need I say more? Which also means that there is no cream, no milk, no butter! Yet this soup has a very creamy and smooth texture from the butternut squash. Roasting the vegetables first brings deep, rich flavor to this sage-brown butter butternut squash soup–perfect for a chilly fall day. Scoop out squash flesh and place in roasting pan with roasted chopped vegetables.
So that is going to wrap it up with this special food roasted butternut squash soup with feta recipe. Thanks so 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. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
