Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, roasted butternut squash soup with feta. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Butternut squash soup is a classic fall and winter soup recipe. Roasting the butternut squash gives so much more depth of flavor! You could certainly make a traditional butternut squash soup on the stovetop, but there are two key benefits to roasting the butternut squash first Roasted butternut squash soup is vegan and healthy. The butternut squash soup is naturally creamy without any cream addition.
Roasted butternut squash soup with feta is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Roasted butternut squash soup with feta is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. 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:
- Make ready 1 large butternut squash
- Prepare 2 potatoes
- Prepare 1 onion
- Prepare Fry light spray
- Prepare 1 teaspoon chilli
- Prepare 1 teaspoon fennel seeds (optional)
- Prepare 1 tablespoon tomato ketchup
- Prepare 1 garlic clove
- Prepare Salt and pepper
- Get 1 pint veg stock made with stock cube
- Prepare 1 little crumbed feta
Once the squash is fork tender and golden brown on the sides, sprinkle. 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.
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!!
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. This Butternut Squash soup from Delish.com is an easy and comforting fall meal. This soup will work without them! You simply roast the squash with a couple diced potatoes until tender. (You can totally skip the potatoes but we love the starchy creaminess that they give the texture.) Butternut Squash - a great all-purpose winter squash variety that is naturally sweet and creates a naturally creamy soup.
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