A perfect thing to make in advance for dinner when time is limited, this is butternut squash soup with an edge. The warmth of the spices puts a lovely twist on a classic.
- 1 butternut squash, cut into 2 inch chunks
- cup chicken stock
- chunk of feta
- pinch nutmeg
- pinch cumin
- Boil the chunks of squash until cooked through.
- When slightly cooled, blend with the chicken stock, feta and spices. Easy as can be.