You’ll love my thoughts on Roasted Butternut Squash Feta Soup, a popular sheet pan recipe where butternut squash and feta cheese are roasted and mixed until smooth.
Roasted Butternut Squash Feta Soup
Who knew grilled feta cheese in butternut squash soup could be so delicious?! Roasted garlic, onions, and herbs take this soup to the next level. Next time, I think I might eat these vegetables without making them into soup. It tastes so good! For more butternut squash soup recipes, try Butternut Squash Soup with Coconut Milk, Slow Cooker Butternut Squash Pear Soup, and Butternut Squash Lentil Soup.
Why You’ll Love This Butternut Squash Feta Soup Recipe
Do you remember the viral tomato feta pasta that you make all in one pan? Well, this is very similar to a soup made only with butternut squash and pureed! It’s so delicious it will be in my soup rotation!
- Rich and creamy taste: The combination of roasted butternuts, feta cheese, herbs, onions and garlic creates a complex and flavorful soup.
- Nutritional Value: Butternut squash is full of fiber, vitamins, minerals, and antioxidants, and feta adds protein.
- Dietary Restrictions: It’s vegetarian, gluten-free, Weight Watchers friendly, high-fiber, paleo, and anti-inflammatory.
I would love to see if you make this Roasted Butternut Squash Feta Soup recipe. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Butternut Squash Feta Soup Ingredients
Here’s everything you need to make this delicious fall soup. Exact measurements are in the recipe card below.
- Butternut Squash: To dice butternut squash, you’ll need a large, sharp knife. But if you want to make it easier, here are some tips on how to peel and slice winter pumpkins. First, microwave it for a few minutes.
- onion: The more sweet onions are roasted, the sweeter they become.
- Hub: Sage, rosemary, and thyme are hearty fall herbs that smell amazing when cooked.
- seasoning: salt and freshly cracked pepper
- garlic: Cut a head of garlic in half lengthwise and stir-fry it with the vegetables. The stronger the garlic flavor becomes, the more it is roasted.
- feta This ingredient is the secret to making this butternut squash soup creamy without milk or cream. Buy whole blocks of cheese, not crumbled ones.
- olive oil It improves flavor and prevents vegetables from sticking to the baking dish.
- broth: To turn roasted vegetables into soup, use vegetable or chicken broth.
How to Make Feta Butternut Squash Soup
Easy Roasted Feta Cheese and Butternut Squash Soup consists of two main steps: roasting the squash and feta cheese and mixing them into the broth. The result is a creamy soup with the best flavor. Full instructions are in the recipe card below.
- Prepare vegetables: Combine squash, onion, and herbs in a large baking dish or rimmed sheet pan. Toss the mixture with olive oil, salt, and pepper. Add half of each garlic head to the vegetables, cut sides down.
- Dead fetus: Make a space in the center of the squash mixture and place the feta block. Drizzle with remaining oil.
- Roast the butternut and feta cheese. Bake at 400°F for 30 to 35 minutes.
- Mix: Remove the herbs and squeeze out the roasted garlic. Place vegetables and cheese in blender. Pour in the broth and place in a blender until smooth.
- How to Serve: Transfer the soup to a pot and heat on the stove until ready to serve. Garnish with extra feta cheese and fresh thyme leaves.
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- Butternut: To save time, buy frozen or pre-cut fresh squash.
- No squash? Substitute with sweet potatoes or pumpkin.
- Hub: If you run out of herbs, try using more herbs.
- Don’t have a blender? You can also use an immersion blender in a pot on the stove, but the soup will be less smooth.
- Thicker consistency: If you prefer a thicker soup, cover and heat on the stove to reduce the consistency.
- Spicy: Garnish with Calabrian chili paste or chili crisps.
What to Serve with Butternut Squash and Feta Soup
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Butternut squash soup can be stored in the refrigerator for up to 5 days and reheated in the microwave or on the stove.
More Butternut Squash Recipes You’ll Love
produce: 6 night soil
Serving Size: 1 a generous cup
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Preheat oven to 400°F.
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In a large baking dish, toss butternut squash, onion, sage, rosemary, and thyme with 2½ tablespoons olive oil, ½ teaspoon salt, and fresh pepper. Add half of each garlic head to the vegetables, cut sides down.
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Make a hole in the center, place a block of feta and drizzle with the remaining olive oil.
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Bake until the squash is tender and the feta is caramelized, about 30-35 minutes.
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Remove the herbs and squeeze out the roasted garlic. Transfer vegetables and cheese to a blender. Add broth and mix until smooth. When ready to serve, warm on the stove. Place the soup in bowls. Garnish with extra feta cheese and fresh thyme leaves.
Final step:
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Alternatively, you can blend using an immersion blender directly in the pot on the stovetop. The soup is not as creamy but tastes the same.
Transfer the soup to a saucepan to keep warm or reduce to a thick consistency if desired.
A little Calabrian chili paste or chili crisps make a delicious garnish.
clothing material: 1 a generous cup, calorie: 200 calorie, carbohydrate: 14 g, protein: 7 g, province: 14 g, Saturated Fat: 5 g, Cholesterol: 23.5 mg, sodium: 476 mg, fiber: 2 g, sugar: 3 g
