Roasted butternut squash soup
Agropur proudly makes some of the world's finest feta cheese, which consistently earns top honors at prestigious US and world competitions. In this recipe, feta shines as an ideal soup topping that adds a welcome flavor without melting in the bowl.
SERVINGS
Serves six
PREP TIME
One hour
INGREDIENTS
- 1 large butternut squash (about 3 pounds peeled and seeded)
- 1 large, sweet apple (cored)
- 1 large shallot
- 3 cloves garlic (peeled and halved)
- 3 carrots (peeled)
- 2 tbsp. olive oil
- 2 tsp. garam masala
- 1 tsp. salt
- 1 tsp. ground pepper
- 1 cup vegetable broth
- 1-2 cups coconut milk (as needed)
- 1-inch ginger (peeled and grated)
- 1 tbsp. ground turmeric
- Feta
- Cilantro
- Yogurt
- Chopped celery
- Bacon (optional)
- Chicken (optional)
DIRECTIONS
Preheat oven to 425 degrees F. Cut squash, apple, shallot and carrots into 1-inch cubes. In a large bowl toss with garlic, olive oil, garam masala, salt and pepper. Line a rimmed baking sheet with parchment paper and distribute mixture evenly over the sheet. Roast about 25 minutes until ingredients are cooked through and soft. Combine remaining ingredients with the roasted mix in blender. Blend until creamy adding coconut milk, salt and pepper to desired consistency and taste. Top with crumbled feta, cilantro and a swirl of yogurt. For a little more texture and protein, try adding chopped celery, bacon and chicken to your soup.