Butternut squash Soup with Pomegranate and Feta
October, the month of squash par excellence! There are so many ways to prepare squash and so many types of squash that you could eat it all year round without getting tired.
Butternut squash is one of my favourite squashes and is particularly delicious in the form of soup. So here is a recipe for Butternut squash Soup with Pomegranate and Feta.
Butternut squash
Butternut squash is a beige squash with orange flesh. It has a rounded shape at the bottom with a long neck. For cooking, it’s one of the easiest and fastest squash to work with!
Its skin is relatively thin, compared to other squashes and its flesh melts like butter when cooked, hence its name “butternut”.
It can be prepared in the oven, mashed, in soup and, thanks to its sweet and slightly nutty taste, it can even be found in sweet desserts such as pancakes, waffles or cake. Here is for example a recipe for Butternut Squash Salad with Chickpeas and Feta.
How to prepare Butternut squash?
Squash is usually a little harder to work than zucchini and eggplant for example because of their skin which is very hard and the flesh very dense. So be very careful when cutting or peeling a squash: use a good knife and avoid sudden gestures.
Step 1: Open
Start by opening the butternut in half by cutting it lengthwise.
Step 2: Seed
Using a tablespoon, dig the seed area and remove the seeds and the stringy flesh that surrounds the squash seeds.
Step 4: Peel
To peel butternut squash, you can use a thrift or a knife. Personally, I prefer the thrift, because precisely, we do not lose flesh. Peel from top to bottom.
Step 5: Cut
Cut the butternut into about 2 cm wide.
Recipe of Butternut squash Soup with Pomegranate and Feta
To make this Butternut squash Soup with Pomegranate and Feta for 4 people, you need the following ingredients.
Ingredients:
For the velvety
- 1 Butternut squash (you can keep the bottom of the squash for roasted in the oven as explained in this recipe of Butternut Squash Salad with Chickpeas and Feta)
- 2 onions
- 3 cloves garlic
- 250 ml water
- 1 pinch chili flakes
- 2 teaspoons cumin powder
- 1 lemon
- olive oil
- salt, pepper
For toppings
- 100g feta
- 1/2 grenade
- olive oil
Preparation
Step 1: Garlic and onions
Peel the garlic and onions. Chop them finely.
In a saucepan, sauté garlic and onions in a little olive oil over medium heat for 2 minutes.
Step 2: Squash
Sauté the squash pieces for 5 minutes over medium heat. Add a little olive oil so the squash doesn’t stick to the saucepan. Season with salt, pepper and add cumin and chili flakes. Mix well.
Step 3: Velvet
Add water and cook for 20 minutes over low heat.
Once the squash is well cooked, mix until you have a creamy texture. Add a drizzle of lemon juice.
Step 4: Toppings
Seed the pomegranate apple. Cut the feta into small pieces.
Finally, serve the velvety in a bowl. Decorate with pomegranate apple seeds. Place a little feta in the middle of the bowl. Add a drizzle of olive oil. Serve hot.
How do I vary this recipe?
You can quite vary this recipe of Butternut squash Soup with Pomegranate and Feta, here are some ideas:
- Replace Butternut squash with pumpkin
- Add grilled cauliflower or grilled chickpeas in toppings
- Add squash seeds to give a crunchy touch
- Replace feta with mozzarella, it is milder in taste but will melt in the soup and bring more creaminess!
If you liked this recipe, then you will surely like these other fall recipes too!
- Butternut Squash Salad with Chickpeas and Feta
- Roasted Fig and Burrata Salad
- Spinach, Feta, Pomegranate and Almond Salad
Don’t hesitate to leave me a comment if you have any questions!
Butternut squash Soup with Pomegranate and Feta
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Ingredients
For the soup
- 1 Butternut squash
- 2 onions
- 3 cloves garlic
- 250 ml water
- 1 pinch chili flakes
- 2 teaspoons cumin powder
- 1 lemon
- olive oil
- salt pepper
For toppings
- 100 g feta
- 1/2 pomegranate
- olive oil
Instructions
- Start by opening the butternut in half by cutting it lengthwise.
- Using a tablespoon, dig the seed area and remove the seeds and the stringy flesh that surrounds the squash seeds.
- Peel the squash and cut into cubes about 2 cm wide.
- Peel the garlic and onions. Chop them finely.
- In a saucepan, sauté garlic and onions in a little olive oil over medium heat for 2 minutes.
- Sauté the squash pieces for 5 minutes over medium heat. Add a little olive oil so the squash doesn’t stick to the saucepan. Season with salt, pepper and add cumin and chili flakes. Mix well.
- Add water and cook for 20 minutes over low heat. Once the squash is well cooked, mix until you have a creamy texture. Add a drizzle of lemon juice.
- Seed the pomegranate apple. Cut the feta into small pieces.
- Finally, serve the velvety in a bowl. Decorate with pomegranate apple seeds. Place a little feta in the middle of the bowl. Add a drizzle of olive oil. Serve hot.
