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
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg
Keywords: roasted feta soup, butternut squash soup, creamy soup, vegetarian soup, fall soup recipe, garlic soup, sage soup
