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

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, roasted butternut squash soup with feta. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Roasted butternut squash soup with feta is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Roasted butternut squash soup with feta is something which I’ve loved my entire life. They’re nice and they look wonderful.

Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. Butternut squash soup is a classic fall and winter soup recipe.

To get started with this particular recipe, we must 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. Prepare 1 onion
  4. Get Fry light spray
  5. Take 1 teaspoon chilli
  6. Make ready 1 teaspoon fennel seeds (optional)
  7. Make ready 1 tablespoon tomato ketchup
  8. Take 1 garlic clove
  9. Take Salt and pepper
  10. Make ready 1 pint veg stock made with stock cube
  11. Get 1 little crumbed feta

Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is. Perfect for a healthy lunch, dinner or meal prep idea! Roasted Butternut Squash Soup - This easy butternut squash soup recipe is truly the best with its simple flavors - the sweetness of the roasted squash is.

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!!

This roasted butternut squash soup is an easy, heart-warming and comforting recipe for the fall/winter. It's smooth and creamy but is actually dairy-free! Roast butternut squash and parsnip soup. A deliciously warming soup served with crispy chorizo, chickpeas and feta cheese. The flavor of these butternut squash scones is just SO GOOD.

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