Roasted butternut squash soup with feta

Name: Roasted butternut squash soup with feta
Cuisine: British
Ingredients: 1 large butternut squash; 2 potatoes; 1 onion; Fry light spray; 1 teaspoon chilli; 1 teaspoon fennel seeds (optional); 1 tablespoon tomato ketchup; 1 garlic clove; Salt and pepper; 1 pint veg stock made with stock cube; 1 little crumbed feta

Julie Harrington @cook_9724694

Bath

Roasted butternut squash soup with feta

Julie Harrington @cook_9724694

Saved

Ingredients

1large butternut squash
2potatoes
1onion
Fry light spray
1 teaspoonchilli
1 teaspoonfennel seeds (optional)
1 tablespoontomato ketchup
1garlic clove
Salt and pepper
1 pintveg stock made with stock cube
1little crumbed feta

Saved

Steps

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!!