Creamy Feta Potato and Roasted Butternut Squash Soup
calizona
calizona
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Ingredients

  • 8 Serving
  • 1 1/2 Pounds Yellow Potatoes (about 5 cups)
  • 1 Pound Butternut Squash (about 3 1/2 cups)
  • 1/2 White Onion – diced
  • 3 Cloves Garlic – minced
  • 2 Tablespoon Extra Virgin Olive Oil
  • 1/4 Cup Dry Red Wine (or white)
  • 1 Vegetable Bullion Cube – unsalted
  • 1 Cup Sheep Feta
  • 2 Cup Filtered Water
  • 2 Cup Milk – (I used 1 %)
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 2 Teaspoon Fresh Thyme (or 1 teaspoon dried)
  • 2 Teaspoons Paprika
  • 2 3/4 Teaspoons Sea Salt – or to taste
  • 1/4 Teaspoon Black Pepper – or to taste
  • 1 Teaspoon Cayanne Pepper (optional)

Instructions

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