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

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, roasted butternut squash soup with feta. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Roasted butternut squash soup with feta is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Roasted butternut squash soup with feta is something that I have loved my whole life. They’re nice and they look wonderful.

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. We are also roasting onion, yellow bell pepper, ginger, and garlic along with the squash.

To get started 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:
  1. Take large butternut squash
  2. Get potatoes
  3. Make ready onion
  4. Prepare Fry light spray
  5. Make ready chilli
  6. Get fennel seeds (optional)
  7. Prepare tomato ketchup
  8. Get garlic clove
  9. Prepare Salt and pepper
  10. Prepare veg stock made with stock cube
  11. Take little crumbed feta

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. Add to a large roasting pan.; Chop the carrots, celery and onions in big chunks and add to the pan. Pour in enough of the chicken stock to cover vegetables.

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!!

Add to a large roasting pan.; Chop the carrots, celery and onions in big chunks and add to the pan. Pour in enough of the chicken stock to cover vegetables. 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.

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