Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, roasted butternut squash soup with feta. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Roasted butternut squash soup with feta is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Roasted butternut squash soup with feta is something which I have loved my entire life. They are fine and they look wonderful.
If you're as squash obsessed as I am right now, you should totally take your Fall/Winter menu up a few notches and try my Cheesy Garlic Parmesan Spaghetti Squash and Butternut Cauliflower Soup. If you get a chance to try this Honey Roasted Butternut Squash with Cranberries and Feta, let me know! Butternut squash soup is a classic fall and winter soup recipe. Roasting the butternut squash gives so much more depth of flavor!
To get started with this particular recipe, we have to prepare a few components. You can cook 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:
- Prepare large butternut squash
- Get potatoes
- Make ready onion
- Take Fry light spray
- Take chilli
- Prepare fennel seeds (optional)
- Take tomato ketchup
- Prepare garlic clove
- Make ready Salt and pepper
- Prepare veg stock made with stock cube
- Take little crumbed feta
I always look for butternut squash with long necks and small globe ends, as they have less seeds. Unsalted Butter + Olive Oil - I love using sautéing aromatics in a combination. Spice up your butternut squash soup with crunchy toasted pumpkin seeds and a crumble of feta cheese thrown in for good measure! This veggie soup makes a comforting lunch or dinner.
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!!
Spice up your butternut squash soup with crunchy toasted pumpkin seeds and a crumble of feta cheese thrown in for good measure! This veggie soup makes a comforting lunch or dinner. A classic roasted butternut squash soup, flavoured with a little apple and maple syrup. Vegetarian and dairy-free options, as well. Here's a rich soup for an autumn day–winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.
So that’s going to wrap it up for this special food roasted butternut squash soup with feta recipe. Thanks so much for your time. I’m confident 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
