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Roasted Feta and Butternut Squash Soup

A creamy and comforting soup that blends roasted butternut squash and feta cheese, making it perfect for cozy dinners and soothing meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 cups butternut squash, diced The star of this recipe! Sweet, creamy, and vibrant orange.
  • ½ bulb garlic, bottom half only Adds a rich and buttery undertone.
  • ⅓ cup olive oil Extra virgin adds a fruity note.
  • 1-2 pinch sea salt Enhances natural flavors.
  • 4 leaves sage Brings a hint of earthiness.
  • 8 ounces feta cheese, in a chunk Creamy and tangy, adds luxurious texture.
  • 32 ounces broth (chicken or vegetable) Provides the perfect liquid base.
  • 2 tablespoons honey Balances the savory elements.

Method
 

Preparation
  1. Preheat the oven to 400 degrees F.
  2. In a dutch oven or any oven-safe cookware, add the olive oil, followed by the diced butternut squash. Mix until well coated.
  3. Nestle the chunk of feta cheese in the center of the dish and place the bulb of garlic beside it.
Cooking
  1. Cover the dish and bake for about 45 minutes, or until the butternut squash is tender.
  2. Carefully remove the roasted butternut squash and feta cheese from the oven. Transfer to a blender.
  3. Squeeze the roasted garlic into the blender, discarding the skins.
  4. Pour in the broth, add the sage leaves, and drizzle in the honey. Blend until smooth and creamy.
Serving
  1. Ladle the soup into bowls and drizzle with olive oil and honey. Serve with crackers or bread.

Notes

Roasting time may vary; check for tenderness with a fork. Experiment with herbs like thyme or rosemary for a unique twist. This soup can also be delightful served cold.