Butternut Squash Soup With Feta Topping

1. 1

   Halve the butternut squash, remove the seeds and cut the halves into 2 or 3 larger pieces. Use a vegetable peeler to remove the peel. Cut the squash into cubes.

2. 2

   Heat 2 tablespoons of the oil and cook the butternut squash cubes and the onions for about 4 minutes. Add garlic and continue cooking for another minute or two. Add vegetable broth, clementine juice and 2 thyme sprigs. Bring to a boil, cover and cook on low heat for about 30 minutes or until the squash cubes are soft.

3. 3

   In the meantime, cut feta cheese into small cubes and scallions into fine rings. Place both in a small bowl and add remaining olive oil and finely chopped leaves of remaining thyme. Mix very carefully and add some pepper. Leave to marinate until soup is ready.

4. 4

   Remove thyme sprigs from the soup and blend the soup. Adjust the taste with salt and pepper. Serve with some of the marinated feta on top.

* Per serving · 4 servings · Values may vary.