Butternut squash soup
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 tbsp pumpkin seeds
- a drizzle oil
- 1/2 tsp ground cumin
- a pinch dried chilli
- a pinch garlic salt
- 50g feta cheese
- 1 tub/tin butternut squash soup
Method
- STEP 1
Toss the pumpkin seeds with a drizzle of oil, ground cumin and a pinch each of dried chilli flakes and garlic salt.
- STEP 2
Spread on a small baking sheet then toast at 200C/fan 180C/gas 6 for 10 minutes.
- STEP 3
Crumble the feta and serve on hot butternut squash soup with the pumpkin seeds.