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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.
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Prep Time 10 mins
Cook Time 25 mins
Course Plat principal
Cuisine International
Servings 4
Calories 217 kcal

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

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.

Nutrition

Calories: 217kcalCarbohydrates: 38gProtein: 7gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 22mgSodium: 306mgPotassium: 904mgFiber: 7gSugar: 13gVitamin A: 20064IUVitamin C: 62mgCalcium: 252mgIron: 3mg
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