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Squash and feta soup
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This deliciously spiced, creamy butternut soup is wonderfully warming and easy to make
Serves: 8
2 butternut squash
2 tbsp olive oil, plus extra for drizzling
1 bulb garlic, halved horizontally
2 tsp ras el hanout
50g unsalted butter
2large onions, finely chopped
1 red chilli
1.2 litres vegetable stock
170ml pot double cream
1 tbsp tahini
100g feta, crumbled
Typical values per serving:
Energy |
1,636kj 393kcals |
---|---|
Fat | 26.2g |
Saturated Fat | 12.8g |
Carbohydrate | 31.5g |
Sugars | 17.5g |
Protein | 7.7g |
Salt | 1.8g |
Fibre | 5.8g |
This recipe was first published in September 2014.
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