Tre Stelle® Feta Squash Soup
A silky textured autumn soup flecked with earthy herbs and spices topped with luscious cubes of Feta cheese.Prep Time:
20 minutes Ready In:
1 hour or less Serves:
1/2 cup | 125 g olive oil 1 300 g Butternut squash (alternately use 300 g of carrots or Hokkaido pumpkin), peeled, seeded and cut into 1" cubes 1 large onion, peeled and cut into 1" cubes 2 cloves garlic, peeled and minced 1/2 hot green chili, stem and seeds removed, finely diced 1 tbsp | 15 mL coriander seeds 1 tbsp | 15 mL fennel seeds 1 1/2 cups | 375 mL chicken broth 7 1/2 cups | 1875 mL water 1 tub | 200 g Tre Stelle® Feta Cheese cut into 1/4" cubes salt and freshly ground black pepper to taste fresh rosemary for garnish (optional)
In a large saucepan over medium-high heat, add the olive oil, pumpkin,onion, garlic, chili, coriander and fennel seeds. Sauté for approximately 3 minutes. Carefully pour the chicken broth and water into the saucepan; turn up the heat and simmer for 20 minutes. With an immersion blender, purée the soup until smooth. Add the Feta Cheese cubes and blend again, just enough to break up the pieces of Feta Cheese while still maintaining the structure of the cheese. Season with salt and pepper, garnish with fresh chopped rosemary if desired.