Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, roasted butternut squash soup with feta. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. Butternut squash soup is a classic fall and winter soup recipe.
Roasted butternut squash soup with feta is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Roasted butternut squash soup with feta is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. 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
- Make ready 2 potatoes
- Make ready 1 onion
- Take Fry light spray
- Take 1 teaspoon chilli
- Get 1 teaspoon fennel seeds (optional)
- Take 1 tablespoon tomato ketchup
- Make ready 1 garlic clove
- Prepare Salt and pepper
- Get 1 pint veg stock made with stock cube
- Get 1 little crumbed feta
Because roasting caramelizes and intensifies the natural. This easy butternut squash soup recipe is completely dairy-free! It has added red pepper and ginger, and is deliciously smooth. If you grow your own, use young butternut squash as they are easier to peel.
Steps 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!!
Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the soup. Creamy and delicious, Emeril creates a Winter Squash Soup that's made with a trio of roasted squashes; acorn, buttercup, and butternut, along with garlic. Roasted Butternut Squash Soup - This easy butternut squash soup recipe is truly the best with its simple flavors - the sweetness of the roasted This simple butternut squash soup is a welcome addition to the vegan soup recipes and I look forward to making it many more times during the season. Sweet butternut squash, chestnuts, smoky pancetta and tangy feta make this dish a feast for the senses. Tip the pancetta, chestnuts, most of the parsley and half the feta into the roasting tin with the squash.
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