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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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