Spinach and squash soup with a hint of chili topped with feta cheese

I love to make food from scratch, and making a nice homemade soup does not necessarily have to take more time than it takes whisking together a store bought powdered soup. You can make soups out of almost anything; you can use different vegetables, stocks, herbs and spices, it can be vegetarian, with seafood, or different meats, it can be hot or cold, creamed, clear, pureed or chunky, thick or thin – it is endless of possibilities.

Today I have made creamy spinach and squash soup with chili and feta cheese. Not only is the spinach good for you, it also taste really good accompanied by the warming chili and cooling feta crumble.Spinach and squash soup with a hint of chili topped with feta cheese


Serves: 3
Time: 20 minutes
Difficulty: Easy

1 tablespoon butter
1 green squash, finely diced
2 shallots, finely chopped
7 oz. spinach
1 pint (5 dl) good quality organic beef stock
1 pinch cayenne pepper
1 pinch of nutmeg
3 leafs of lovage (optional)
Salt and pepper to taste
3,5 oz. (100 g) crumbled feta cheese

Make the soup in a medium sized saucepan. Heat the butter and add the shallots and squash, and cook over moderate heat, stirring, until lightly golden, approximately 5 minutes. Stir in the cayenne, lovage, nutmeg and spinach, and add the beef stock. Bring to a simmer and cook until the vegetables are soft, approximately 5 minutes.

Use an immersion blender and process the soup until very smooth. Adjust with stock if the soup is too thick. Season with salt and pepper to taste, keeping in mind the feta cheese is salty.

Serve the soup sprinkled with the crumbled feta cheese as topping.Spinach and squash soup with a hint of chili topped with feta cheese

© endofpain.net – 2014


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