Roasted Butternut Squash Feta Soup
Prepare to fall head over heels for this luscious and flavorful Roasted Butternut Squash Feta Soup, crafted effortlessly on a sheet pan and then blended to velvety perfection!
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Ingredients
- 3 cups butternut squash
- 1 large sweet onion
- 1 sprig fresh sage
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- Kosher salt
- 1 whole garlic head
- 1 6-ounce feta block
- 3 tablespoons extra virgin olive oil
- 4 cups vegetable broth
Equipment Needed
- sheet pan
Instructions
- 1
Begin by setting your oven temperature to 400°F.
- 2
In a sizable baking dish, mix together the butternut squash, onion, sage, rosemary, and thyme. Drizzle with 2½ tablespoons of olive oil, followed by ½ teaspoon of salt and a few cracks of black pepper. Place each half of the garlic head, cut side down, among the vegetables.
- 3
Make a well in the center of the mixture and position the block of feta inside it, then drizzle with the remaining olive oil.
- 4
Roast in the oven until the squash is soft and the feta has caramelized, which should take around 30-35 minutes.
- 5
Once done, remove the herbs and squeeze the roasted garlic from its skin. Transfer the vegetables and feta into a blender, add the broth, and blend until you achieve a smooth consistency. Heat the mixture on the stove when you're ready to serve. Pour the soup into bowls and top with additional feta and fresh thyme leaves for garnish.
Nutrition Information
Notes & Tips
- A bit of calabrian chili paste or chili crisp makes for a delicious garnish.
- Soup can/should be transferred to a pot to keep warm or reduce to a thicker consistency if desired.
- Makes 7 cups.
- Alternatively, the blending can be done with an immersion blender directly in a pot on the stovetop– the soup won’t be as creamy, but will have the same great flavor.