Cozy Roasted Butternut Squash Feta Soup Recipe for Fall Nights

Warm, comforting bowls of roasted butternut squash feta soup welcome cool autumn evenings with rich, creamy goodness.

Fall’s golden harvest arrives in this velvety blend of sweet squash and tangy cheese.

Nutty roasted vegetables create a luxurious base that melts seamlessly into each spoonful.

Earthy herbs and spices dance through the soup, adding depth and complexity to every bite.

Mediterranean-inspired feta brings a salty, sharp counterpoint to the squash natural sweetness.

Smooth and satisfying, this soup transforms simple ingredients into a culinary experience that nourishes both body and soul.

You’ll want to savor every spoonful of this delightful seasonal comfort.

What Makes Butternut Feta Soup Unique

• Toss, season, and roast vegetables in one pan for minimal cleanup and maximum flavor infusion.
• Transform basic butternut squash into a gourmet soup with minimal cooking skills required, making restaurant-quality meals accessible at home.
• Adjust soup thickness by adding more broth, allowing personal preference and perfect consistency every single time.
• Roasting garlic and feta creates depth and richness, turning ordinary ingredients into an extraordinary culinary experience.

What’s in Butternut Feta Soup

• Butternut Squash: A sweet and creamy vegetable that provides the base and rich flavor for this comforting soup.
• Feta Cheese: A tangy Greek cheese that adds creamy texture and bold flavor to the roasted soup.
• Broth: The liquid component that helps blend and thin the roasted vegetables into a smooth soup.

• Onion: Adds depth and sweet undertones to the overall soup flavor.
• Garlic: Provides a rich, mellow roasted flavor when cooked whole.
• Fresh Herbs, Thyme: Brings a subtle earthy and aromatic note to the soup.

• Olive Oil: Helps roast the vegetables and adds a smooth, rich finish to the dish.
• Salt, Black Pepper: Enhances and balances the natural flavors of the ingredients.

How to Make Butternut Squash Soup

Step 1: Prepare Oven and Vegetables

Crank the oven to 400°F.

Grab a baking dish and toss butternut squash cubes, onion wedges, and fresh herbs.

Drizzle with olive oil, sprinkle salt and black pepper.

Make sure every piece gets coated with the seasoning for maximum flavor.

• Butternut squash cubes
• Onion wedges
• Fresh herbs
• Olive oil
• Salt
• Black pepper

Step 2: Add Garlic and Cheese

Slice a head of garlic in half, leaving the skin on.

Nestle the garlic halves among the vegetables.

Place a block of feta in the center of the dish.

Drizzle additional olive oil over the cheese to help it caramelize beautifully.

• Whole garlic head
• Feta cheese block
• Olive oil

Step 3: Roast to Golden Perfection

Slide the baking dish into the oven.

Roast for 30-35 minutes until the squash becomes tender and slightly golden.

The feta should look melty and turn a gorgeous golden color.

Step 4: Blend Into Creamy Soup

Remove the herbs from the roasted vegetables.

Squeeze the roasted garlic cloves out of their skins.

Transfer roasted vegetables, feta, and garlic to a blender.

Pour in broth and blend until smooth and creamy.

Adjust the consistency by adding more broth if needed.

• Roasted vegetables
• Feta
• Roasted garlic
• Broth

Step 5: Warm and Serve

Transfer the blended soup to a pot and warm gently on the stove.

Ladle into serving bowls.

Sprinkle crumbled feta on top and garnish with fresh thyme leaves.

Serve hot and enjoy the rich, comforting flavors.

Butternut Feta Soup Cooking Tips

• Spread butternut squash and onion cubes in a single layer to ensure uniform caramelization and prevent steaming, which helps develop deeper, richer flavors.
• Leave garlic unpeeled during roasting to protect delicate cloves from burning and create a sweeter, mellower taste that infuses the entire soup with rich complexity.
• Use a high-powered blender and blend in batches if needed to achieve a silky-smooth texture without lumps, ensuring a professional-quality soup consistency.
• Start with less broth when blending, then gradually add more to control thickness and prevent a watery soup, allowing you to craft the perfect creamy texture.
• Choose a high-quality, tangy feta cheese for maximum flavor impact, and consider adding a sprinkle of extra crumbled feta on top for a delightful textural contrast.

Save and Serve Butternut Feta Soup

• Store leftover soup in an airtight container for up to 4 days. Let the soup cool completely before sealing to prevent condensation and maintain flavor quality.
• Transfer cooled soup to freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal tightly, and freeze for up to 3 months. Label with the date to track freshness.
• Pour soup into a saucepan, stir occasionally over medium-low heat. Add a splash of broth or water to restore original consistency if it's too thick. Heat until steaming and thoroughly warm.
• Pour soup into a microwave-safe bowl, cover loosely with a microwave-safe lid or paper towel. Heat in 30-second intervals, stirring between each interval to distribute heat evenly. Check temperature before serving.

Best Pairings for Butternut Soup

• Pair Perfectly with Crusty Sourdough Bread: Slice up a hearty sourdough and toast it until golden brown. Its tangy flavor and crispy texture complement the creamy, rich soup beautifully.
• Create a Mediterranean Wine Companion: Select a crisp, dry white wine like Assyrtiko from Greece or a Sauvignon Blanc. These wines cut through the soup's richness and enhance its complex roasted flavors.
• Craft a Fresh Herb Salad Side: Toss together arugula, fresh mint, and parsley with a light lemon vinaigrette. The bright, peppery greens provide a refreshing contrast to the warm, velvety soup.
• Match with Roasted Almond Garnish: Sprinkle toasted, roughly chopped almonds over the soup for a delightful crunch. Their nutty flavor echoes the roasted notes of the butternut squash and adds wonderful textural complexity.

Flavor Spins for Butternut Feta Soup

• Vegan Butternut Squash Soup: Replace feta with cashew cream or nutritional yeast for a dairy-free alternative. Swap chicken broth with vegetable broth to create a completely plant-based version that maintains rich, creamy texture.
• Spicy Mediterranean Soup: Add roasted red pepper flakes or harissa paste during roasting for a warm, zesty kick. Incorporate smoked paprika and cumin to enhance the Mediterranean flavor profile.
• Gluten-Free Herb Variation: Ensure all ingredients are certified gluten-free. Use fresh rosemary or sage instead of thyme for an aromatic herb variation that complements the squash's natural sweetness.
• Low-Carb Protein Boost: Reduce squash quantity and add roasted cauliflower. Mix in Greek yogurt or silken tofu for extra protein while keeping the soup light and creamy.

FAQs

• What makes the roasted vegetables different in this recipe?

Roasting brings out deeper, sweeter flavors in the butternut squash and onions. The caramelization process enhances natural sugars, creating a more complex and rich taste profile compared to boiling or sautéing.

• Can I use pre-cut butternut squash?

While pre-cut squash saves time, cutting fresh squash ensures better texture and flavor. Fresh squash roasts more evenly and absorbs seasonings more effectively, giving you a more authentic and delicious soup experience.

• Why roast the garlic whole instead of minced?

Roasting garlic whole keeps it moist and prevents burning. The whole cloves become incredibly soft and develop a sweet, mellow flavor that blends smoothly into the soup without harsh raw garlic notes.

• Is a blender necessary for this recipe?

A high-powered blender works best for creating a completely smooth texture. If you don’t have one, an immersion blender can work, though it might leave slightly chunkier results compared to a standard blender.

Roasted Butternut Squash Feta Soup Recipe

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4.7 from 10 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Silky roasted butternut squash feta soup delivers Mediterranean comfort with each spoonful. Creamy textures and savory notes dance together, promising a warm embrace that soothes your soul and delights your palate.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs:

• 16 ounces (3 cups) butternut squash, peeled and cubed
• 1 large sweet onion, sliced into wedges
• 1 sprig fresh sage
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• Extra thyme leaves for garnish
• 1 head of garlic, cut in half lengthwise

Cheese:

• 6 ounces feta cheese block
• 1 ounce feta cheese for garnish

Oils and Seasonings:

• 3 tablespoons extra virgin olive oil
• Kosher salt, to taste
• Freshly cracked black pepper, to taste

Liquid:

• 4 cups broth (vegetable or chicken)

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Instructions

1. Prepare the oven at 400°F for roasting the butternut squash, onions, and herbs. Coat the vegetables with olive oil, salt, and black pepper in a baking dish to enhance their natural flavors and promote even caramelization.
2. Halve the garlic head without peeling, placing it cut-side down among the vegetables. Position the feta block in the center of the dish, drizzling additional olive oil to encourage golden browning during roasting.
3. Roast the vegetable mixture for 30-35 minutes until the squash becomes tender with golden edges and the feta turns slightly melted and golden brown.
4. Extract the roasted garlic cloves from their skins, discarding the herb sprigs. Transfer the roasted vegetables, feta, and garlic into a blender. Pour in the broth and blend until achieving a smooth, creamy consistency, adjusting liquid as needed for desired thickness.
5. Gently reheat the blended soup in a pot. Serve in warm bowls, garnishing with additional crumbled feta and fresh thyme leaves for a final aromatic touch.

Notes

• Customize roasting time based on your oven’s performance, checking squash tenderness around 25-30 minutes to prevent burning.
• Select fresh, firm butternut squash with smooth skin for the best flavor and texture in your soup.
• Swap traditional feta with dairy-free alternatives like nutritional yeast or cashew cheese for vegan and lactose-intolerant diets.
• Use vegetable broth instead of chicken broth to make the recipe completely vegetarian-friendly, maintaining rich depth of flavor.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 200
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 15 mg