Busters Recipes

Butternut Squash, Feta and Rosemary Soup

1 tbsp olive oil
1 onion -- chopped
1 tbsp fresh rosemary -- chopped
1 clove Garlic -- crushed
1 Medium butternut squash -- peeled
1 1/4 liter fresh vegetable stock -- (2 pints)
sea salt
black pepper
150 grams feta cheese -- (5-1/2 oz)
50 grams black olives -- (1-1/2 oz) pitted quartered
Chopped parsley -- to garnish

Heat the olive oil in the saucepan and add the onion, rosemary, garlic and squash. Cook to soften vegetables, do not brown them, then add the stock and bring to the boil. Reduce the heat and simmer for 15 minutes, until the squash is soft. Whiz in a food processor until smooth. Return to the pan, reheat and adjust seasoning. Serve in a bowl with cubes of feta, black olives and chopped parsley.

Serves four