Roasted Butternut Squash Feta Soup
You’re going to love this creamy and delicious, Roasted Butternut Squash Feta Soup all made on a sheet pan then blended until smooth!
Equipment
Ingredients
- 3 cups butternut squash (peeled and cubed (16 ounces total))
- 1 large sweet onion (cut into wedges)
- 1 sprig fresh sage
- 1 sprig fresh rosemary
- 1 sprig fresh thyme (plus more leaves for garnish)
- Kosher salt (and freshly cracked black pepper to taste)
- 1 whole garlic head (cut in half lengthwise)
- 1 6-ounce feta block (plus 1 more ounce for garnish)
- 3 tablespoons extra virgin olive oil
- 4 cups vegetable broth ( or chicken broth)
Instructions
- Preheat oven to 400°F.
- Combine butternut squash, onion, sage, rosemary and thyme in a large baking dish & toss with 2½ tablespoons olive oil, ½ teaspoon salt & fresh cracked black pepper. Nestle each half of the garlic head into the vegetables, cut side down.
- Create a hole in the center and place feta block, drizzle with remaining olive oil.
- Roast until squash is tender and feta is caramelized, about 30-35 minutes.
- Remove herbs and squeeze out roasted garlic. Transfer vegetables and cheese to the blender; add broth and blend until smooth. Warm on the stove when ready to serve. Ladle soup into bowls; garnish with extra feta and fresh thyme leaves.
Notes
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.
Soup can/should be transferred to a pot to keep warm or reduce to a thicker consistency if desired.
A bit of calabrian chili paste or chili crisp makes for a delicious garnish.
Nutrition
Serving: 1generous cup, Calories: 200kcal, Carbohydrates: 14g, Protein: 7g, Fat: 14g, Saturated Fat: 5g, Cholesterol: 23.5mg, Sodium: 476mg, Fiber: 2g, Sugar: 3g
- WW Points: 5