Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, roasted butternut squash soup with feta. One of my favorites food recipes. This time, I will make it a little bit tasty. 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! But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor.
Roasted butternut squash soup with feta is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Roasted butternut squash soup with feta is something that I have loved my entire life.
To begin with this 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 can achieve it.
The ingredients needed to make Roasted butternut squash soup with feta:
- Get 1 large butternut squash
- Take 2 potatoes
- Get 1 onion
- Take Fry light spray
- Make ready 1 teaspoon chilli
- Get 1 teaspoon fennel seeds (optional)
- Prepare 1 tablespoon tomato ketchup
- Prepare 1 garlic clove
- Make ready Salt and pepper
- Take 1 pint veg stock made with stock cube
- Take 1 little crumbed feta
We love this silky vegetarian butternut soup topped with spicy roasted chickpeas for This silky, scrumptious roasted butternut squash soup is my new favorite soup recipe! By roasting the veggies first and browning the wee bit of butter. This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! This Butternut Squash Soup Recipe is thick and delicious, and it isn't loaded up with heavy cream.
Instructions 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!!
Easy to make for a weeknight meal. Add the roasted butternut squash cubes and ground cinnamon to the pot: Stir for a couple minutes until the cinnamon is fragrant, then add vegetable or chicken stock This butternut squash soup recipes is the perfect cold-weather soup! Now I know that's quite a bold statement, but hear me out. To roast the squash, simply place the seasoned squash onto two large baking sheets lined with aluminum foil for easy cleanup. Roasted Acorn Squash with Walnuts and Cranberries — Easy roasted acorn squash recipe topped with an utterly delicious mixture of butter This butternut squash soup is very simple to make.
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