Butternut Squash soup velouté with feta
For this recipe you will need:
600 g butternut squash
70 g tomato paste
1 tbsp honey
125 ml cooking cream
750 ml chicken stock (you can also use stock cubes)n
a dash of green tabasco sauce
200 g feta PDO
4 pickles (optional)
- For the chicken stock boil 800 ml of water with 2 chicken stock cubes. Peel and cut squash into pieces. Finely chop the onion and sauté with olive oil in a deep non-stick saucepan over medium high heat. Add the squash, tomato paste and cook for 3 minutes. Add the honey and cream and stir well.
- Pour the chicken stock over the mixture and as soon as it comes to a boil, cover with lid and simmer for about 30 minutes.
- Remove mixture from pan and pass it through a blender. Add a few drops of green tabasco sauce and salt.
- Add feta in small cubes and parsley leaves chopped. Serve hot. May be accompanied with pickles cut in small cubes.