Steps to Prepare Speedy Roasted butternut squash soup with feta

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, roasted butternut squash soup with feta. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Roasted butternut squash soup with feta is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Roasted butternut squash soup with feta is something that I have loved my entire life.

Add garlic and continue cooking for another minute or two. Roasted butternut squash soup with feta instructions. Peel and chop squash, onion and garlic. Keep squash seeds to one side.

To get started 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 cook it.

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

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

Roasted butternut squash soup with feta Instructions. Peel and chop squash, onion and garlic. Keep squash seeds to one side. Place seeds on a separate tray and roast.

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!!

Keep squash seeds to one side. Place seeds on a separate tray and roast. Rub the oil over the inside of the squash and sprinkle it with salt and pepper. On a large, rimmed baking sheet, arrange the squash, drizzle with the oil and sprinkle with the pepper flakes and black pepper. Coat squash (skin and inside) with olive oil and add salt, pepper and oregano.

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