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Roasted Feta and Butternut Squash Soup

A comforting and creamy soup combining roasted butternut squash, garlic, and feta cheese, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Soup
Cuisine: American, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 medium butternut squash (2 1/2 pounds, peeled and cubed)
  • 1 head garlic (halved)
  • 2 tablespoons extra-virgin olive oil (plus more for topping)
  • 3 leaves fresh sage (plus more for topping)
  • 1/2 teaspoon red pepper flakes
  • Diamond Crystal kosher salt To taste
  • Freshly ground black pepper To taste
  • 1 8-ounce block of feta
  • 4 cups vegetable broth or stock
  • Chili oil of choice (for topping)
For the feta crisps
  • 1 tablespoon caraway seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon fennel seeds
  • 2 tablespoons extra virgin olive oil

Method
 

Roasting the Soup Ingredients
  1. Position a rack to the bottom of the oven and preheat it to 400°F, adding another rack to the top.
  2. In a large Dutch oven, add the cubed butternut squash, the halved garlic, olive oil, sage leaves, red pepper flakes, and a block of feta.
  3. Season generously with a pinch of salt and a good few cracks of black pepper.
  4. Cover and place this in the oven on the bottom rack to roast for 40-45 minutes, or until the squash is tender and caramelized.
Making the Feta Crisps
  1. Crumble the feta into a small bowl.
  2. Add in the caraway, sesame, and fennel seeds along with 2 tablespoons of olive oil. Mix well until it forms a paste.
  3. Spread this mixture onto a lined baking sheet, making it about half a centimeter thick.
  4. Place this on the top rack of the oven and roast for 25-30 minutes, or until it turns deep brown and crispy.
  5. Allow them to cool before breaking them into chips.
Blending the Soup
  1. Once the Dutch oven is out of the oven, squeeze the roasted garlic cloves into the pot and discard the skins.
  2. Add the contents of the pot into a high-powered blender along with the vegetable stock.
  3. Blend until smooth and velvety. Taste and adjust seasoning with salt and pepper as needed.
Serving
  1. If desired, you can add a drizzle of olive oil to a pan and fry any extra sage leaves over medium heat for 1-2 minutes until they’re crispy.
  2. Transfer them to a paper towel to drain excess oil.
  3. To serve, spoon the delicious soup into bowls, topping with the crispy feta, fried sage leaves, and a drizzle of chili oil.

Notes

For an extra depth of flavor, try roasting the butternut squash a bit longer to enhance its sweetness and caramelization. For a richer soup, consider adding a bit of cream or coconut milk during the blending phase.