Butternut Squash Soup with Greek Yogurt Feta Cream
Butternut Squash is one of my favourite fall and winter squashes. It has been bone chiling on the farm so soups have been on our menu daily. This soup is truly a big bowl of a warm hug and perfect to fight the chills. Flavoured with onions, garlic and cumin, makes it absolutely delicious. With a dollop of yogurt feta cream and gremolata, it gives it creaminess and a fresh flavourful taste. I enjoy my butternut squash soup thick and creamy but you can add an additional cup of vegetable broth to the recipe for a thinner soup. I love serving it with pita chips and extra gremolata on the side.
This soup comes together quickly and will definitely be making a regular appearance at the farm table as well as my family table during the cold chilly months ahead!
3 tbsp olive oil
1 medium yellow onion, diced
2 medium cloves garlic, minced
5 cup butternut squash, peeled and cut in ¼ inch pieces
1 tbsp ground cumin
900 mL vegetable broth
1 tsp salt
1/2 tsp fresh ground pepper to taste
1/3 cup goat feta, crumbled
4 tbsp Greek Yogurt
1 small bunch Italian flat leaf parsley leaves, finely chopped
1 garlic clove, minced
1 tsp lemon zest
pinch of Sea salt
pinch of fresh ground pepper
In a large soup pot, heat oil over medium heat. Add onions and garlic and sauté for 1-2 minutes until soft and translucent. Add squash and cumin and sauté for 506 minutes until soft and slightly golden.
Add vegetable broth and bring to a simmer for 8-10 minutes until squash has softened.
Turn off heat, using an immersion blender, blend until creamy. If you prefer a thinner soup, you can add additional vegetable broth until preferred consistency. Season with salt and pepper.
In a small bowl, stir together feta and yogurt.
To make gremolata, add all ingredients in a small bowl and mix well.
To assemble, divide soup in bowls, top with a dollop of feta mixture and a sprinkle of gremolata.
SERVINGS 4 | PREP & COOK TIME 45 mins