Roasted Feta Soup with Feta Seed Crisps

justinesnacks.com

Elisa Mayenco

EQUIPMENT

1 large dutch oven

1 large blender

INGREDIENTS

1 medium butternut squash 2 ½ pounds, peeled and cubed

1 garlic head halved

2 tablespoons extra-virgin olive oil plus more for topping

3 fresh sage leaves plus more for topping

½ teaspoon red pepper flakes

Diamond Crystal kosher salt

Freshly ground black pepper

1 (8-ounce) block of feta

4 cups vegetable broth or stock

Chili oil of choice for topping

subheading: FOR THE FETA SEED CRISPS:

1 (8-ounce) block of feta or box of feta crumbles

1 tablespoon caraway seeds

1 tablespoon sesame seeds

1 tablespoon fennel seeds

2 tablespoons extra virgin olive oil

Directions at justinesnacks.com

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