Butternut Squash soup velouté with feta

For this recipe you will need:

1 onion

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

parsley leaves


4 pickles (optional)


  1. 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.
  2. 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.
  3. Remove mixture from pan and pass it through a blender. Add a few drops of green tabasco sauce and salt.
  4. Add feta in small cubes and parsley leaves chopped. Serve hot. May be accompanied with pickles cut in small cubes.