Roasted squash soup with feta

Name: Roasted squash soup with feta
Prep time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 30 g smoked almonds; 100 g feta; 1 kg Butternut squash; 2 onions; 2 garlic cloves; 2 ½ tbsp olive oil; 8 dl vegetable bouillon; 1 tsp salt; a little pepper; ¼ tsp chilli powder

main dish winter winter

Total: 35 min. | Active: 15 min.

vegetarian

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Ingredients

for 4 people

Squash
1 kg	Butternut squash, cut into pieces approx. 3 cm wide
2	onions, cut into pieces
2	garlic cloves, cut in half
1 ½ tbsp	olive oil
1 tsp	salt
a little	pepper

Soup
8 dl	vegetable bouillon
¼ tsp	chilli powder
100 g	feta, crumbled
30 g	smoked almonds, coarsely chopped
1 tbsp	olive oil

How it's done

Squash

In a bowl, mix the squash with all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper.

To roast

Approx. 20 mins. in the upper half of an oven preheated to 220 °C. Remove.

Soup

Add the squash and stock to a pan, bring to the boil, blend the soup. Serve the soup with a sprinkling of chilli powder, top with feta and almonds, drizzle with oil.

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