Roasted butternut squash soup with feta. This traditional butternut squash soup will go great with grilled cheese sandwiches and salads through the end of winter. I finished it off with crumbled feta and roasted pumpkin seeds. Butternut squash soup is a classic fall and winter soup recipe.
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 Recipe is thick and delicious, and it isn't loaded up with heavy cream.
Easy to make for a weeknight meal.
You can cook Roasted butternut squash soup with feta using 11 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Roasted butternut squash soup with feta
- You need 1 of large butternut squash.
- It's 2 of potatoes.
- It's 1 of onion.
- You need of Fry light spray.
- You need 1 teaspoon of chilli.
- You need 1 teaspoon of fennel seeds (optional).
- Prepare 1 tablespoon of tomato ketchup.
- Prepare 1 of garlic clove.
- You need of Salt and pepper.
- Prepare 1 pint of veg stock made with stock cube.
- Prepare 1 of little crumbed feta.
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 Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone!
Roasted butternut squash soup with feta instructions
- 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!!.
Roasting the butternut squash until caramelized and tender is. Creamy pumpkin orange soup topped with feta and thyme, this is the perfect hearty yet light autumn soup. It can also be made with butternut squash. There is nothing like a hot pumpkin orange soup to really put you in the mood for embracing the cold days and the long evenings. I was never much of an.
