Roasted Feta Soup with Butternut Squash & Honey Recipe

Introduction

This Roasted Feta Soup with Butternut Squash & Honey is a comforting, creamy blend of sweet squash and tangy feta. Roasting the ingredients brings out deep flavors, resulting in a rich and satisfying soup perfect for chilly days.

Ingredients

• 5 cups Butternut Squash, cubed (about 1 medium butternut squash or 2 12 oz bags of frozen butternut squash)
• ½ bulb Garlic, bottom half only
• ⅓ cup Olive Oil
• ¼ teaspoon Kosher Salt
• 4 leaves Sage (or 1 teaspoon of herb of choice)
• 1 8 oz Feta Chunk (Athenos recommended)
• 1 32 oz quart Vegetable Broth (4 cups)
• 2 tablespoons Honey

Instructions

1. Step 1: Preheat your oven to 400 degrees Fahrenheit.
2. Step 2: In a braising pan or oven-safe cookware like a Dutch oven, pour in the olive oil. Add the butternut squash, kosher salt, and dried herbs if using them now. Toss to coat everything evenly. If using fresh herbs, set them aside for later.
3. Step 3: Place the feta chunk in the center of the pot. Nestle the garlic bulb cut side down wherever it fits comfortably.
4. Step 4: Cover the pot and bake for 45 minutes to 1 hour until the squash is tender and the feta is softened.
5. Step 5: Remove the pot from the oven. Carefully squeeze the roasted garlic cloves out of the bulb into the pot.
6. Step 6: Add the honey, vegetable broth, and fresh herbs if you reserved them earlier.
7. Step 7: Blend the soup using a blender, food processor, or immersion blender until smooth and creamy.
8. Step 8: Taste and adjust seasoning with more salt if needed.
9. Step 9: Serve with a drizzle of honey on top and crispy feta toast if desired.

Tips & Variations

• Try substituting sage with thyme or rosemary for a different herbal note.
• If you prefer a thinner soup, add extra vegetable broth until it reaches your desired consistency.
• Adding a pinch of cayenne pepper can give a subtle spicy kick.
• Use frozen butternut squash for a quicker, year-round version.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of feta?

Feta provides a distinctive tangy and creamy flavor that defines this soup, but you can try goat cheese or ricotta for a milder taste. Keep in mind the texture and flavor will differ.

Do I need to peel the butternut squash before cubing?

Yes. Peeling the butternut squash before cubing helps it roast evenly and blend smoothly into the soup. Use a sharp vegetable peeler or knife for best results.

Roasted Feta Soup with Butternut Squash & Honey Recipe

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4.5 from 717 reviews

This Roasted Feta Soup with Butternut Squash & Honey is a comforting and creamy autumnal soup that combines the natural sweetness of roasted butternut squash with the tangy creaminess of baked feta and the subtle aroma of garlic and sage. The honey adds a hint of sweetness that balances the savory flavors, making it a perfect starter or light meal for chilly days.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 5 cups Butternut Squash, cubed (about 1 medium butternut squash or 2 12 oz bags of frozen butternut squash)
• ½ bulb Garlic, bottom half only
• ⅓ cup Olive Oil
• ¼ teaspoon Kosher Salt
• 4 leaves Sage (or 1 teaspoon of herb of choice)
• 1 8 oz Feta Chunk (Athenos brand recommended)
• 1 32 oz quart Vegetable Broth (4 cups)
• 2 tablespoons Honey

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables and feta.
2. Prepare Ingredients in Pan: In a braising pan or oven-safe cookware such as a Dutch oven, combine the extra virgin olive oil, butternut squash, kosher salt, and dried herbs if using. If using fresh herbs, hold them to add later. Toss everything to coat well.
3. Add Feta and Garlic: Place the block of feta cheese in the center of the pot. Nestle the bottom half of the garlic bulb (cut side down) wherever it best fits among the squash.
4. Roast Covered: Cover the pot and place it in the oven. Roast for 45 minutes to 1 hour until the squash is tender and the feta is soft and warm.
5. Remove and Prepare Soup Base: Carefully remove the pot from the oven and take out the roasted garlic bulb. Squeeze the softened roasted garlic cloves into the pot. Then add the honey, vegetable broth, and fresh herbs if using.
6. Blend Soup: Using a blender, food processor, or handheld immersion blender, purée the soup until it is smooth, creamy, and well combined.
7. Adjust Seasoning: Taste the soup and add more salt if needed for seasoning.
8. Serve: Drizzle a little extra honey over each bowl before serving. Serve with crispy feta toast or your preferred accompaniment.

Notes

• For a vegan version, substitute the feta with a plant-based cheese and use agave syrup instead of honey.
• Fresh sage adds more vibrant flavor but dried herbs can be used for convenience.
• Blending the soup very smooth yields a creamier texture, but you can leave it slightly chunky if preferred.
• Roasting the garlic mellows its flavor and adds sweetness.
• Leftover soup keeps well refrigerated for up to 3 days and freezes well for up to 2 months.

Keywords: roasted feta soup, butternut squash soup, roasted garlic soup, honey soup, easy vegetarian soup, fall soup recipe