Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, roasted butternut squash soup with feta. One of my favorites. For mine, I will 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 in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Roasted butternut squash soup with feta is something that I have loved my entire life.
Add garlic and continue cooking for another minute or two. Roasted Butternut Squash Soup is our favorite recipe to make during the Fall and Winter season. We are roasting the butternut squash with Raw Rata Honey, cumin, sea salt, and black pepper to get a more in-depth and caramelized flavor.
To get started with this particular recipe, we have to prepare a few components. You can have 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:
- Make ready 1 large butternut squash
- Take 2 potatoes
- Get 1 onion
- Make ready Fry light spray
- Take 1 teaspoon chilli
- Prepare 1 teaspoon fennel seeds (optional)
- Take 1 tablespoon tomato ketchup
- Make ready 1 garlic clove
- Get Salt and pepper
- Make ready 1 pint veg stock made with stock cube
- Take 1 little crumbed feta
Why You'll Love This Soup Recipe This butternut squash soup recipe is the best - it's creamy, hearty, and healthy. Add to a large roasting pan.; Chop the carrots, celery and onions in big chunks and add to the pan. Score the cut surface of the squash with a criss cross pattern. Coat squash (skin and inside) with olive oil and add salt, pepper and oregano.
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!!
Roast for about an hour until soft. Remove from oven, and fill the cavity with crumbled feta and few pine nuts, scatter the rest of the feta on top of the whole squash. Smooth and silky butternut squash soup is an absolute cold-weather staple. The secret to the most intense, sweetest flavor is to roast the squash until deeply browned and caramelized in the oven, then purée it with a base of browned butter and golden sautéed onions. A dollop of sour cream-spiked, cinnamon- and nutmeg-spiced whipped cream and frizzled sage leaves top off this wintertime.
So that’s going to wrap it up for this special food roasted butternut squash soup with feta recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
