Simple Way to Prepare Super Quick Homemade Roasted butternut squash soup with feta

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, roasted butternut squash soup with feta. One of my favorites food recipes. For mine, I will make it a little 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! But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor. This soup is gluten-free, vegan, vegetarian and paleo.

Roasted butternut squash soup with feta is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Roasted butternut squash soup with feta is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have roasted butternut squash soup with feta using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Roasted butternut squash soup with feta:

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

The sweet, squashy and slightly earthy flavor that comes from a butternut squash is one of our go to tastes for cooking once the weather starts turning. This easy, delicious, vegan roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more? Which also means that there is no cream, no milk, no butter!

Instructions 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!!

Rosemary, sage and thyme, need I say more? Which also means that there is no cream, no milk, no butter! Yet this soup has a very creamy and smooth texture from the butternut squash. Roasting the vegetables first brings deep, rich flavor to this sage-brown butter butternut squash soup–perfect for a chilly fall day. Scoop out squash flesh and place in roasting pan with roasted chopped vegetables.

So that is going to wrap this up with this special food roasted butternut squash soup with feta recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!