Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, roasted butternut squash soup with feta. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Roasted butternut squash soup with feta is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Roasted butternut squash soup with feta is something that I’ve loved my whole life.
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 begin 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 cook that.
The ingredients needed to make Roasted butternut squash soup with feta:
- Make ready 1 large butternut squash
- Get 2 potatoes
- Make ready 1 onion
- Prepare Fry light spray
- Prepare 1 teaspoon chilli
- Make ready 1 teaspoon fennel seeds (optional)
- Take 1 tablespoon tomato ketchup
- Take 1 garlic clove
- Take Salt and pepper
- Prepare 1 pint veg stock made with stock cube
- Make ready 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!
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!!
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’s going to wrap it up for this exceptional food roasted butternut squash soup with feta recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
