Description
This creamy Roasted Butternut Squash Soup is a comforting, nutritious dish made with caramelized squash, roasted garlic, and feta. Blended until silky smooth and topped with crispy feta for added texture and flavor, it’s the perfect cozy meal for cooler days.
Ingredients
- 1/3 cup olive oil
- 5 cups butternut squash, cubed (about 1 medium squash or 2 (12-oz) bags frozen)
- 1/4 teaspoon kosher salt
- 4 sage leaves or 1 teaspoon dried herb of choice
- 1/2 bulb garlic, bottom half only
- 1 (8-ounce) feta block
- 2 tablespoons honey or brown sugar
- 1 quart (32 ounces) vegetable broth
Instructions
- Preheat oven to 400°F (204°C).
- In a Dutch oven or oven-safe braiser, add olive oil, cubed butternut squash, salt, and dried herbs if using. Toss to coat.
- Place the feta block in the center and nestle the garlic bulb (cut side down) next to it.
- Cover and bake for 45 minutes to 1 hour, until squash is fork-tender.
- Remove from the oven and take out the garlic. Squeeze the roasted garlic cloves back into the pot.
- Add honey (or brown sugar), vegetable broth, and fresh herbs if using.
- Use an immersion blender (or transfer to a blender/food processor) to blend the soup until smooth.
- Taste and adjust seasoning with more salt, if needed.
- Serve hot, topped with feta crisps if desired.
Notes
- Use fresh sage for a more aromatic flavor or swap in rosemary or thyme.
- Feta crisps add a savory crunch—bake thin slices of feta at 400°F until golden and crispy.
- For a vegan version, omit the feta or use a dairy-free alternative and swap honey for maple syrup or brown sugar.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roast & Blend
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 25 mg
