Tre Stelle® Feta Squash Soup

Instructions

• • Preparation: Cut the Tre Stelle® Traditional Feta Cheese into 1/4" cubes. Peel, seed, and cut the butternut squashes (or carrots/Hokkaido pumpkin) into 1" cubes. Peel and cut the large onion into 1" cubes. Peel and mince the garlic cloves. Remove the stem and seeds from the hot green chili, then finely dice it.
  • In a large saucepan over medium-high heat, add the olive oil, pumpkin,onion, garlic, chili, coriander and fennel seeds.
  • Sauté for approximately 3 minutes.
  • Carefully pour the chicken broth and water into the saucepan; turn up the heat and simmer for 20 minutes.
  • With an immersion blender, purée the soup until smooth.
  • Add the Tre Stelle® Traditional Feta Cheese cubes and blend again, just enough to break up the pieces of Tre Stelle® Traditional Feta Cheese while still maintaining the structure of the cheese.
  • Season with salt and pepper, garnish with fresh chopped rosemary if desired.
• Serve and enjoy!