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Roasted butternut squash soup with feta
Roasted butternut squash soup with feta

Before you jump to Roasted butternut squash soup with feta recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.

You already know how essential it is to have a heart that is healthy. Give it some thought: How can the rest of your body stay healthy if your heart isn’t healthy? You already are aware that daily exercise and a healthy lifestyle are crucial in terms of the overall health of your heart. However, did you know that there are a number of foods that have been proven to help you improve your heart health? In this article, you will learn which foods are good for your heart.

Be aware that fish is basically the healthiest food out there. You already know this since, by now, you’ve likely been taught to consume fish at least a couple of times a week. This is especially true for people whose hearts are unhealthy. Fact: Fish is high in Omega 3s which are what helps break down and transform unhealthy cholesterol into good energy. Try consuming fish twice per week.

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We hope you got insight from reading it, now let’s go back to roasted butternut squash soup with feta recipe. To cook roasted butternut squash soup with feta you only need 11 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to cook Roasted butternut squash soup with feta:
  1. Use 1 large butternut squash
  2. You need 2 potatoes
  3. Get 1 onion
  4. Take Fry light spray
  5. Get 1 teaspoon chilli
  6. Take 1 teaspoon fennel seeds (optional)
  7. Get 1 tablespoon tomato ketchup
  8. Get 1 garlic clove
  9. Provide Salt and pepper
  10. Get 1 pint veg stock made with stock cube
  11. Prepare 1 little crumbed feta
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!!

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