How to Prepare Speedy Roasted butternut squash soup with feta

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, roasted butternut squash soup with feta. One of my favorites food recipes. This time, I am going to make it a little 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 well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Roasted butternut squash soup with feta is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first 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:

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

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!!

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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