If you’re looking for a soul-warming, subtly sweet, and utterly creamy bowl that feels like a hug in a spoon, you’ve got to try this Roasted Feta Soup. This unique soup blends the natural sweetness of roasted butternut squash with the tangy creaminess of roasted feta, creating a flavor harmony that’s both comforting and elevated. The roasted garlic adds a mellow depth, while the honey touches of sweetness balance everything perfectly. Roasted Feta Soup is the kind of dish that transforms a simple soup night into a special occasion without any fuss.

Ingredients You’ll Need

Gathering the right ingredients for this Roasted Feta Soup is surprisingly simple, yet each one brings a critical element to the final bowl—whether it’s the creamy texture, the perfect balance of flavors, or the lovely golden color. Here’s what will make your soup sing with every spoonful.

Butternut Squash (5 cups cubed): Naturally sweet and velvety, it forms the hearty base for the soup’s creamy texture.
Garlic (1/2 bulb, bottom half only): Roasting mellows the garlic’s sharpness into a rich, buttery flavor.
Olive Oil (1/3 cup): Adds smoothness and helps with roasting to enhance depth.
Kosher Salt (1/4 teaspoon): Just enough to highlight the natural flavors without overpowering them.
Sage Leaves (4 leaves): Earthy and aromatic, giving the soup a warm herbal note.
Feta Cheese Chunk (8 oz): Roasting this key ingredient gives the feta a soft, luscious texture and mellow tang.
Vegetable Broth (32 oz quart): Adds savory richness and balances the sweetness.
Honey (2 tablespoons): A touch of natural sweetness to round out the flavors perfectly.

How to Make Roasted Feta Soup

Step 1: Preheat and Prep Your Ingredients

Start by preheating your oven to 400 degrees Fahrenheit. This temperature is perfect for roasting because it allows the squash and garlic to caramelize gently while softening without drying out. Prepare your squash by cutting it into uniform cubes so it cooks evenly. Halve the garlic bulb, reserving the bottom half for roasting to avoid an overpowering garlic presence later.

Step 2: Combine in an Oven-Safe Pan

Using a braising pan or a Dutch oven, drizzle in your extra virgin olive oil to coat the bottom. Add the cubed butternut squash, the kosher salt, and the sage if you’re using dried herbs here—fresh herbs should wait until after roasting. Toss everything gently to make sure each piece of squash is lightly coated. Nestle the feta chunk right in the center and place the garlic bulb, cut side down, among the squash for maximum roasting flavor.

Step 3: Roast to Perfection

Cover your pan and pop it into the oven. Roast for 45 minutes to an hour, depending on your oven and squash size. You’ll want the squash to be completely tender and the feta to have softened into a luscious creaminess. The garlic should cook into a buttery, sweet jewel that will elevate the entire soup.

Step 4: Blend and Season

Once roasted, carefully remove the garlic bulb and squeeze the softened cloves out into the pot. Add the honey and pour in the vegetable broth as well as fresh herbs if using. Use a blender, food processor, or an immersion blender to purée everything until the soup is silky smooth and luxuriously creamy. Taste it, then adjust seasoning with more salt if needed to perfectly balance the sweet and savory notes.

Step 5: Final Touches

Before serving, add a drizzle of honey over each individual bowl. This final sweet touch makes each spoonful irresistible and highlights the soup’s natural harmony of flavors. Pair with warm, crispy feta toast for a textural contrast that will make this soup your new favorite.

How to Serve Roasted Feta Soup

Garnishes

Simple garnishes can enhance the Roasted Feta Soup’s appeal. Consider fresh sage leaves lightly crisped in olive oil, a sprinkle of feta crumble for extra tang, or a few drops of high-quality olive oil for added richness. These little touches brighten the presentation and deepen the flavor profile without much effort.

Side Dishes

This soup pairs wonderfully with fresh, crusty bread or feta toast for dipping. You could also offer a light mixed green salad with a tangy vinaigrette to cut through the soup’s richness. For something a little heartier, a side of roasted vegetables or a simple grain salad complements the flavors beautifully.

Creative Ways to Present

To dazzle guests, serve the Roasted Feta Soup in rustic bowls topped with a swirl of crème fraîche or yogurt and a sprinkle of toasted pumpkin seeds for crunch. You could also serve it in small mugs or shot glasses as an appetizer at a dinner party, making it feel both cozy and sophisticated at the same time.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the Roasted Feta Soup in an airtight container in the refrigerator. It will keep nicely for up to three days. The flavors actually deepen after resting, making reheated soup taste even better the next day.

Freezing

This soup freezes beautifully. Portion it into freezer-safe containers and leave some space for expansion. Frozen Roasted Feta Soup will stay good for up to three months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating gently.

Reheating

Warm your Roasted Feta Soup slowly over low-medium heat on the stove, stirring frequently to prevent scorching. Adding a splash of vegetable broth or water can help restore the original consistency if it thickened during storage. Avoid high heat to keep the soup creamy and smooth.

FAQs

Can I use frozen butternut squash instead of fresh?

Absolutely! Frozen butternut squash works perfectly in this recipe and can make your prep quicker. Just be sure to thaw and drain any excess water before roasting to avoid a watery soup.

Is feta cheese necessary for this soup?

Yes, feta is the star ingredient that sets this soup apart. Its tangy creaminess becomes mellow and silky when roasted, creating the signature depth of Roasted Feta Soup. Using another cheese won’t give the same unique flavor.

Can I make this soup vegan?

To keep it vegan, you can substitute the feta for a plant-based cheese alternative that withstands roasting. Just note that the flavor profile will change somewhat, but it can still be delicious and comforting.

What herbs work best with Roasted Feta Soup?

Sage is traditional and pairs beautifully with the sweetness of the squash and roasted garlic, but thyme or rosemary are lovely alternatives that add their own aromatic charm.

How thick should the soup be?

The ideal consistency is creamy and smooth but still pourable. If it feels too thick after blending, simply thin it with extra vegetable broth or a touch of water until it reaches your desired texture.

Final Thoughts

There’s just something magical about this Roasted Feta Soup that makes it a standout on chilly days or anytime you crave a rich, cozy meal with a bit of gourmet flair. It’s surprisingly easy to make yet offers layers of flavor that will impress your family and friends alike. Give it a try, and I promise it’ll become one of those go-to recipes you pull out when you want simple comfort with a twist.

Roasted Feta Soup Recipe

★★★★★

5.2 from 27 reviews

Author: Rafael
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Roasted Feta Soup is a creamy, comforting blend of roasted butternut squash, garlic, and rich feta cheese, enhanced with fragrant sage and a touch of honey. Roasting the vegetables and cheese together deepens the flavors, resulting in a velvety soup that’s perfect for cozy dinners or entertaining guests.

Ingredients

Scale

Main Ingredients

5 cups butternut squash, cubed (about 1 medium butternut squash or 2 12 oz bags of frozen butternut squash)
1/2 bulb garlic (bottom half only)
1/3 cup olive oil
1/4 teaspoon kosher salt
4 leaves sage (or 1 teaspoon herb of choice)
1 block 8 oz feta cheese (chunk, preferably Athenos brand)
4 cups (32 oz) vegetable broth
2 tablespoons honey

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the ingredients.
Prepare Vegetables and Herbs: In an oven-safe pot or Dutch oven, combine the butternut squash cubes, olive oil, kosher salt, and dried herbs if using. Toss everything well so the squash is evenly coated. If you are using fresh herbs, keep them aside to add later.
Arrange Feta and Garlic: Place the feta chunk in the center of the pot and nestle the cut side of the half bulb of garlic down in the pot near the cheese and squash.
Roast Ingredients: Cover the pot and roast in the preheated oven for 45 minutes to 1 hour, until the squash is tender and the feta is warmed and slightly softened.
Add Broth and Honey: Remove the pot from the oven. Take out the roasted garlic bulb and squeeze the softened garlic cloves into the pot. Add the honey, vegetable broth, and fresh herbs if using them now.
Blend the Soup: Using an immersion blender, food processor, or blender, purée the soup until it is smooth and creamy, ensuring all ingredients are fully blended together.
Season and Serve: Taste your soup and add more salt if needed. Serve with an optional drizzle of honey on top and crispy feta toast on the side for a perfect accompaniment.

Notes

Using fresh herbs will give a brighter flavor, but dried herbs also work well if fresh is unavailable.
Be careful when blending hot liquids; blend in batches if using a blender to avoid splatters.
The garlic bulb is roasted to mellow garlic’s raw sharpness, which adds depth and sweetness to the soup.
For a vegan version, substitute feta with a plant-based cheese and replace honey with maple syrup or agave nectar.
If using frozen butternut squash, thaw slightly before roasting for even cooking.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Soup
Method: Roasting and Blending
Cuisine: Mediterranean