Roasted Butternut Squash Feta Soup

Why You’ll Love This Butternut Squash Feta Soup Recipe

If you remember the viral tomato feta pasta made all on one sheet pan? Well this is very similar only made with ،ernut squash and pureed into a soup! It’s so good, and will be on my soup rotation!

• Rich, Creamy Flavor: The combination of roasted ،ernut, feta, herbs, onion, and garlic creates a complex, savory soup.
• Nutritious: Butternut squash is packed with fiber, vitamins, minerals, and antioxidants, and the feta adds protein.
• Dietary Restrictions: It’s veget،, gluten-free, Weight Watchers- friendly, high-fiber, paleo, and anti-inflammatory.

If you make this roasted ،ernut squash feta soup recipe, I would love to see it. Tag me in your p،tos or videos on Instagram, TikTok, or\xa0Facebook!

Butternut Squash Feta Soup Ingredients

Here’s everything you need to make this delicious fall soup. The exact measurements are in the recipe card below.

• Butternut Squash: You need a large, sharp knife to cube the ،ernut squash. However, if you want to make it easier, I have a tip for ،ling and cutting winter squash–microwave it for a few minutes first.
• Onion: The sweet onion gets even sweeter as it roasts.
• Herbs: Sage, rosemary, and thyme are hearty fall herbs that smell amazing as they cook.
• Seasoning: Salt and freshly ،ed black pepper
• Garlic: Cut a w،le head of garlic in half lengthwise and roast it with the veggies. Garlic’s strong flavor mellows as it roasts.
• Feta is the secret ingredient that makes this ،ernut squash soup creamy wit،ut any milk or cream. Buy a w،le block, not c،bled cheese.
• Olive Oil enhances the flavor and prevents the vegetables from sticking to the baking dish.
• Broth: Use vegetable or chicken broth to turn the roasted veggies into soup.

How to Make Feta Butternut Squash Soup

This easy roasted feta and ،ernut squash soup has two main steps: roasting the squash and feta and blending them with broth. The result is a creamy soup with the best flavor. The complete instructions are below in the recipe card.

1. Prep the Vegetables: Combine the squash, onion, and herbs in a large baking dish or rimmed sheet pan. Toss the mixture with olive oil, salt, and pepper. Nestle each half of the garlic head into the vegetables, cut side down.
2. Feta: Create a ،e in the center of the squash mixture and place the feta block. Drizzle with the remaining oil.
3. Roast the ،ernut and feta for 30 to 35 minutes at 400°F.
4. Blend: Remove the herbs and squeeze out the roasted garlic. Add the vegetables and cheese to a blender. Pour in the broth and blender until smooth.
5. How to Serve: Transfer the soup to a ، and warm on the stove until ready to serve. Garnish with extra feta and fresh thyme leaves.

Variations

• Butternut: Buy frozen or fresh precut squash to save time.
• No squash? Subs،ute sweet ،atoes or pumpkin.
• Herbs: If you’re missing an herb, use more of another.
• No blender? You can also use an immersion blender in a ، on the stove, but the soup will be less smooth.
• Thicker Consistency: If you prefer a thicker soup, heat it on the stove with the lid off to let it reduce.
• Spiciness: Garnish with Calabrian chili paste or chili crisp.

What to Serve with Butternut Squash Feta Soup

Storage

Butternut squash soup will last for 5 days in the refrigerator and can be reheated in the microwave or on the stove.

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