Hey there, soup lovers!
Are you in the mood for something warm and comforting? I’ve got a real treat for you today!
I’m excited to share my favorite recipe for butternut squash feta soup.
It’s creamy, delicious, and packed with flavor. Plus, it’s super easy to whip up!
Perfect for chilly days or when you just want a cozy meal.
Grab your spoons – let’s dive in!
Ingredient Substitutions
Butternut squash can be replaced with pumpkin or sweet potato for a similar creamy texture and sweet flavor profile. Use the same amount and adjust cooking time if needed, as sweet potatoes may require slightly longer to soften. Feta cheese can be substituted with goat cheese or a dairy-free alternative like cashew cheese for those avoiding dairy. Reduce the amount slightly, as goat cheese has a stronger flavor. Vegetable or chicken broth can be swapped with bone broth for added nutrients or a mushroom-based broth for a deeper umami flavor. Use the same quantity, but be mindful of the salt content in different broths and adjust seasoning accordingly. For a vegan version, use vegetable broth and dairy-free cheese alternatives throughout the recipe.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 25-30 g
- Fat: 40-45 g
- Carbohydrates: 55-60 g
Ingredients
For the roasted ingredients:
- 3 cups cubed butternut squash
- 1 sprig fresh rosemary
- 1 large sweet onion
- 1 sprig fresh thyme
- 6 oz feta cheese
- kosher salt
- 3 tbsp olive oil (I like California Olive Ranch EVOO)
- 1 sprig fresh sage
- 1 whole garlic bulb
- black pepper (freshly cracked for more flavor)
For the soup liquid:
- 4 cups vegetable broth (or chicken broth)
For the garnish (optional)::
- fresh thyme leaves
- 1 oz feta cheese (crumbled for garnish)
Step 1: Prepare and Combine Ingredients
Preheat your oven to 400°F (200°C).
In a large baking dish, combine butternut squash, onion, sage, rosemary, and thyme.
Drizzle the mixture with 2½ tablespoons of olive oil, then season with ½ teaspoon of salt and fresh cracked black pepper.
Toss the vegetables until they’re evenly coated with the oil and seasonings.
Step 2: Add Garlic and Feta
Nestle each half of the garlic head into the vegetables with the cut side facing down.
Create a small hole in the center of the vegetable mixture and place the block of feta cheese there.
Drizzle the remaining olive oil over the feta cheese to keep it moist during roasting.
Step 3: Roast the Vegetables and Feta
Place the baking dish in the preheated oven and roast for about 30-35 minutes.
You’ll know it’s ready when the butternut squash is tender and the feta cheese has caramelized to a golden brown.
Remove the dish from the oven and let it cool slightly.
Step 4: Blend the Soup
Carefully remove the herbs from the baking dish and squeeze the roasted garlic cloves out of their skins.
Transfer the roasted vegetables and feta cheese to a blender.
Add broth and blend the mixture until it becomes smooth and creamy.
Step 5: Warm and Serve
Transfer the blended soup to a pot and gently warm it on the stove over medium heat until heated through.
Once warm, ladle the soup into bowls.
For an extra touch of flavor, garnish each serving with extra chunks of feta cheese and fresh thyme leaves.
Enjoy your rich and savory roasted butternut squash and feta soup!
