Recipe of Jamie Oliver Roasted butternut squash soup with feta

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, roasted butternut squash soup with feta. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Roasted butternut squash soup with feta is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Roasted butternut squash soup with feta is something which I’ve loved my entire life. They’re fine and they look fantastic.

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 begin with this particular recipe, we must first prepare a few components. 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:

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