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Roasted Butternut Squash Feta Soup Recipe

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3.8 from 90 reviews

This Roasted Butternut Squash Feta Soup is a creamy and flavorful soup made by roasting butternut squash, onions, and fresh herbs along with a block of feta cheese on a sheet pan. After roasting, the ingredients are blended until smooth, creating a rich and comforting soup perfect for dinner.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Vegetables and Herbs

  • 3 cups butternut squash, peeled and cubed (16 ounces total)
  • 1 large sweet onion, cut into wedges
  • 1 sprig fresh sage
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme, plus more leaves for garnish
  • 1 whole garlic head, cut in half lengthwise

Dairy

  • 1 6-ounce feta block, plus 1 ounce more for garnish

Other Ingredients

  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 3 tablespoons extra virgin olive oil
  • 4 cups vegetable broth (or chicken broth)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (205°C) to prepare for roasting the vegetables and cheese.
  2. Prepare Vegetables and Herbs: In a large baking dish, combine the cubed butternut squash, sweet onion wedges, fresh sage, rosemary, and thyme. Toss with 2½ tablespoons of olive oil, ½ teaspoon of kosher salt, and freshly cracked black pepper to evenly coat all ingredients. Nestle the two halves of the garlic head cut side down among the vegetables.
  3. Add Feta and Olive Oil: Create a hollow space in the center of the vegetable mixture and place the whole 6-ounce block of feta cheese there. Drizzle the remaining ½ tablespoon of olive oil over the feta to help it caramelize during roasting.
  4. Roast: Place the baking dish in the oven and roast until the butternut squash is tender and the feta is caramelized, about 30 to 35 minutes.
  5. Remove Herbs and Prepare Garlic: Once roasted, remove the sprigs of herbs from the dish. Squeeze out the soft roasted garlic from the halved head into the vegetables.
  6. Blend Soup: Transfer the roasted vegetables, caramelized feta, and garlic into a blender. Add the 4 cups of vegetable or chicken broth and blend until the soup is completely smooth and creamy.
  7. Warm and Serve: Pour the blended soup into a pot and warm gently on the stovetop until heated through. Ladle the soup into bowls and garnish with the reserved extra ounce of feta and fresh thyme leaves for a lovely presentation and added flavor.

Notes

  • This recipe yields approximately 7 cups of soup.
  • You can blend the soup directly in a pot using an immersion blender for a slightly less creamy texture but equally great flavor.
  • To keep the soup warm or to reduce it to a thicker consistency, transfer it to a pot and simmer gently on the stove.
  • For an extra kick, garnish the soup with a bit of Calabrian chili paste or chili crisp.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/roasted-butternut-squash-feta-soup-recipe/