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Roasted Butternut Squash Feta Soup Recipe

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Cozy roasted butternut squash feta soup with garlic, herbs, and creamy feta. Perfect for fall dinners or entertaining!

  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 16 ounces (3 cups) peeled and cubed butternut squash
  • 1 large sweet onion, sliced into wedges
  • 1 sprig each of fresh sage, rosemary, and thyme (extra thyme leaves for garnish)
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 head of garlic, cut in half lengthwise
  • 6 oz block of feta cheese, with 1 extra ounce for garnish
  • 3 tablespoons of extra virgin olive oil
  • 4 cups of broth (vegetable or chicken)

Instructions

  1. Preheat the oven and prep the veggies: Start by cranking your oven to 400°F. Toss the butternut squash cubes, onion wedges, and fresh herbs in a baking dish with 2 ½ tablespoons of olive oil, a pinch of salt, and some freshly cracked black pepper. Trust me, the olive oil and seasoning make all the difference here.
  2. Add the garlic and feta: Slice a head of garlic in half (don’t peel it—it’ll roast better this way) and nestle it, cut side down, among the veggies. Clear a little space in the center and place your block of feta there. Drizzle the remaining olive oil over the cheese—it’ll caramelize and become wonderfully golden as it roasts.
  3. Roast to perfection: Slide the dish into the oven and roast everything for 30-35 minutes. You’ll know it’s ready when the squash is tender and slightly golden, and the feta looks golden and slightly melty.
  4. Blend it all together: Remove the herbs (they’ve done their job) and squeeze the roasted garlic cloves out of their skins—don’t skip this step; the flavor is incredible! Transfer the roasted veggies, feta, and garlic to a blender. Add the broth and blend until smooth. If you prefer a thinner soup, add a bit more broth until it’s just right.
  5. Warm and serve: Pour the soup into a pot to gently warm it on the stove. Ladle into bowls, garnish with crumbled feta and fresh thyme leaves, and serve immediately.

Notes

Got leftovers? Lucky you! Store the soup in an airtight container in the fridge for up to 4 days. To reheat, warm it gently on the stovetop, adding a splash of broth if it’s thickened. If freezing, leave out the extra feta garnish until ready to serve and thaw overnight in the fridge before reheating.

  • Author: Soraya
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dinner

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