Butternut and Feta Soup with Croutons

This was the scrummiest soup I've ever tasted!
I was so impressed I took several photos

Once again, I look back on my weekend with Debbie with great longing. Not only was it such a blessed time to be with my daughter-in-law and grandchildren, but the meals were exquisite.

On Saturday night Debbie took out The Weigh-less Best Choices Recipe Book again and whipped up a scrumptious soup. Apart from being filled with recipes for every taste, this book contains many tips and ideas on how to store spices, make your own stock, how to choose fresh fish and more.

At the top of the first page which is titled Starters, snacks, and soups, I read the following:

Just because you are on a restricted meal plan, it does not mean that you have to sacrifice flavour or taste. All the meals below are easy on the waistline whilst still tickling your taste buds.

Butternut and Feta Soup with Croutons (The Weigh- Less Best Choices Recipe Book)
Serves 6
1 clove garlic, crushed
5ml ginger, crushed
1 cinnamon stick
5 ml olive oil
600g butternut, peeled and roughly chopped
1.5L vegetable stock
6 slices white bread (Debbie used brown)
30ml low fat spread (margarine)
180g feta, crumbled
Salt and ground black pepper

Sauté the garlic, ginger and cinnamon stick in the olive oil till soft
Add butternut and warm stock
Leave to boil until soft, approximately 30 minutes
Butter the bread both sides, cut into 1cm cubes. Bake in slow oven until golden brown
Remove the cinnamon stick and puree the butternut and stock until smooth
Serve with crumbled feta and croutons