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Roasted Butternut Squash Potato Feta Bisque

8 - 10 servings

Ingredients

  • 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 Bouillon Cube – unsalted
  • 2 1/2 Cups Filtered Water
  • 1 1/2 Pounds Yellow Potatoes   about 5 cups - dice to small cubes
  • 8 oz. Sheep Feta
  • 2  Cup Milk – I used 1 %
  • 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 Cayenne Pepper optional

Instructions

  1. Pre-heat oven to 375 degrees
  2. Peel the squash, then deseed and dice into 1-inch cubes.
  3. Drizzle squash with about 1 tablespoon of olive oil and lightly sprinkle with salt and pepper.
  4. Toss the squash with your hands to coat with oil evenly.
  5. Bake on the middle rack for 30 – 35 minutes or until slightly brown on the edges.
  6. Add the onion and garlic to a 3 or 4-quart soup pot or dutch oven along with 2 tablespoons of olive oil.
  7. Saute on medium heat for about 10 – 15 minutes or until garlic is slightly golden.
  8. Add the wine and bouillon.  Mash the bullion to dissolve and cook until wine is syrupy.
  9. Add the water and potatoes to the onions, bring to a boil then turn heat to medium-high and continue cooking until potatoes are soft enough for a fork to go in.
  10. Next, add the squash, feta and spices, milk and lemon juice.
  11. Cook until desired hotness.