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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, roasted butternut squash soup with feta. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Roasted butternut squash soup with feta is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Roasted butternut squash soup with feta is something which I have loved my entire life. They’re nice 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 particular recipe, we have to first prepare a few components. 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. Prepare 1 large butternut squash
  2. Take 2 potatoes
  3. Make ready 1 onion
  4. Take Fry light spray
  5. Get 1 teaspoon chilli
  6. Get 1 teaspoon fennel seeds (optional)
  7. Make ready 1 tablespoon tomato ketchup
  8. Take 1 garlic clove
  9. Take Salt and pepper
  10. Prepare 1 pint veg stock made with stock cube
  11. 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. This Butternut Squash Soup Recipe is thick and delicious, and it isn't loaded up with heavy cream.

Instructions 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!!

In this butternut squash soup recipe I garnished soup with feta cheese, green onion and tortilla strips. This Butternut Squash Soup Recipe is thick and delicious, and it isn't loaded up with heavy cream. Easy to make for a weeknight meal. This one is super easy to tweak as well. I replaced the coconut milk with more chicken broth, and then added dried chipotle powder (you can also You can find the detailed recipe for this Simple Roasted Butternut Squash Soup (with variations!) down below.

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