Butternut Squash Soup with Feta Topping

Halve the butternut squash, remove the seeds and cut the halves into 2 or 3 larger pieces. Use a vegetable peeler to remove the peel. Cut the squash into cubes.

Heat 2 tablespoons of the oil and cook the butternut squash cubes and the onions for about 4 minutes. Add garlic and continue cooking for another minute or two. Add vegetable broth, clementine juice and 2 thyme sprigs. Bring to a boil, cover and cook on low heat for about 30 minutes or until the squash cubes are soft.

In the meantime, cut feta cheese into small cubes and scallions into fine rings. Place both in a small bowl and add remaining olive oil and finely chopped leaves of remaining thyme. Mix very carefully and add some pepper. Leave to marinate until soup is ready.

Remove thyme sprigs from the soup and blend the soup. Adjust the taste with salt and pepper. Serve with some of the marinated feta on top.