Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, roasted butternut squash soup with feta. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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!
Roasted butternut squash soup with feta is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Roasted butternut squash soup with feta is something which I have loved my entire life. They’re fine and they look fantastic.
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 can achieve it.
The ingredients needed to make Roasted butternut squash soup with feta:
- Make ready 1 large butternut squash
- Get 2 potatoes
- Take 1 onion
- Take Fry light spray
- Get 1 teaspoon chilli
- Get 1 teaspoon fennel seeds (optional)
- Prepare 1 tablespoon tomato ketchup
- Get 1 garlic clove
- Prepare Salt and pepper
- Take 1 pint veg stock made with stock cube
- Take 1 little crumbed feta
Roasting butternut squash is super easy and definitely worth the extra time. Similar to pumpkins in taste and texture, the butternut squash is easier to roast and puree (mostly because it's smaller). I often use the two interchangeably in recipes if I don't have one or the other in the house and don't feel. Spice up your butternut squash soup with crunchy toasted pumpkin seeds and a crumble of feta cheese thrown in for good measure!
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!!
I often use the two interchangeably in recipes if I don't have one or the other in the house and don't feel. 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. This BEST roasted butternut squash recipe – easy to make with either diced or halved butternut squash. Plus ideas for various seasonings you If you do not need your roasted butternut squash to be diced for a recipe (for example, if you are using the squash in a mash, soup, sauce, baked goods.
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