If you’ve been searching for a cozy, vibrant soup full of soul and unexpected flavor, look no further than this Roasted Feta Soup with Butternut Squash & Honey. It masterfully balances the natural sweetness of the butternut squash with the salty creaminess of roasted feta and a subtle honeyed finish. This soup is pure comfort in a bowl, with layers of roasted garlic and fragrant sage weaving through every sip. Whether you’re new to cooking with feta or a longtime fan, this recipe is a delightful way to showcase the wonders of these simple ingredients combined into one unforgettable dish.

Roasted Feta Soup with Butternut Squash & Honey Recipe

Ingredients You’ll Need

Every ingredient in this Roasted Feta Soup with Butternut Squash & Honey plays a vital role in building its unique profile. From the smooth, creamy texture of the butternut squash to the tangy bite of the feta, each component is essential in crafting a soup that’s rich yet light, savory yet sweet.

5 cups Butternut Squash, cubed: The star ingredient providing a velvety texture and natural sweetness.
½ bulb Garlic (bottom half only): Roasting mellows the garlic, infusing the soup with a subtle, caramelized depth.
⅓ cup Olive Oil: Adds richness and helps to bring out the roasted flavors.
¼ teaspoon Kosher Salt: Essential for seasoning and enhancing all the flavors.
4 leaves Sage (or 1 teaspoon dried herb of choice): Offers an earthy, aromatic note that complements the squash.
1 8 oz Feta Chunk: Provides a creamy, salty tang, balancing the sweetness perfectly.
1 32 oz quart Vegetable Broth (4 cups): Creates the perfect base with its light, savory qualities.
2 tablespoons Honey: A gentle sweetness that ties all the ingredients together beautifully.

How to Make Roasted Feta Soup with Butternut Squash & Honey

Step 1: Prepare and Roast the Vegetables

Start by preheating your oven to 400 degrees Fahrenheit. In a braising pan or any oven-safe cookware like a Dutch oven, combine the olive oil with your butternut squash cubes, kosher salt, and dried herbs if you’re opting for those (fresh herbs get added later). Toss everything well to ensure each piece of squash is lightly coated in oil and seasoning—this will help them caramelize beautifully. Nestle the chunk of feta right in the center of the pot, then place that bottom half of the garlic bulb (cut-side down) beside it. Cover the pot and roast everything for 45 minutes to an hour. This slow roasting softens the squash and garlic and lets the feta develop a creamy, slightly golden crust.

Step 2: Blend the Soup

After removing the pot from the oven, carefully take out the roasted garlic bulb and squeeze the softened garlic cloves back into the pot. Add the honey, vegetable broth, and if you’re using fresh herbs like sage, add those now to keep their vibrancy alive. Use a blender, food processor, or immersion blender to purée the mixture until it’s irresistibly smooth and creamy. This is where the magic happens, blending all those roasted, sweet, and savory flavors into one harmonious soup. Taste for seasoning and add more salt if it needs a little extra lift.

How to Serve Roasted Feta Soup with Butternut Squash & Honey

Garnishes

A little extra drizzle of honey over each bowl brings a lovely, glossy touch of sweetness that brightens the deep flavors. Fresh sage leaves or a sprinkle of cracked black pepper add contrast and an herbal lift. Crispy feta crumbles or toasted nuts can add a delightful crunch and texture that plays wonderfully against the soup’s luscious silkiness.

Side Dishes

This soup pairs perfectly with crusty bread or crispy feta toast, which is one of my favorite accompaniments. The bread helps to soak up every last drop of soup, turning each bite into a comforting experience. A simple green salad dressed with lemon and olive oil can provide a refreshing contrast and keep your meal balanced and light.

Creative Ways to Present

For an impressive presentation, serve the soup in rustic bowls with a sprig of fresh sage resting on top. You can even swirl in a tiny bit of extra honey or olive oil to create beautiful patterns. Offering little tasting spoons with a crumble of feta on the side invites guests to customize their bites with added salty pops, turning this cozy soup into an interactive delight!

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Feta Soup with Butternut Squash & Honey keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve the fresh flavors and creamy texture. When you reheat, do so gently on the stove or in the microwave, stirring occasionally to keep everything well blended.

Freezing

You can freeze this soup for up to 3 months, making it a fantastic make-ahead meal. Freeze in portion-sized containers for convenience. Just be aware that the texture might thicken slightly upon thawing, so a little extra vegetable broth or water added when reheating will bring it back to silky perfection.

Reheating

Reheat your soup slowly over medium heat on the stove to avoid scorching. Stir often until warmed through. If it feels too thick, add a splash of vegetable broth or water until you reach your preferred consistency. Finish with a touch of honey or fresh herbs again to rekindle that fresh-from-the-oven taste.

FAQs

Can I use frozen butternut squash for this soup?

Absolutely! Frozen butternut squash works wonderfully and makes this soup even easier to prepare without sacrificing flavor or texture.

What if I don’t have fresh sage? Can I skip the herbs?

If fresh sage isn’t available, dried herbs like thyme or rosemary can be used, or you can omit them entirely—the soup is flavorful on its own but herbs definitely add a lovely aromatic touch.

Is this soup suitable for vegans?

Since this recipe features feta cheese and honey, it’s not strictly vegan. However, you can try substituting vegan feta and using maple syrup or agave instead of honey for a plant-based twist.

Can I make this soup spicier?

Yes! Adding a pinch of red pepper flakes during the blending step or a dash of smoked paprika can elevate the spice and add a different dimension to the flavors.

What type of feta cheese do you recommend?

I recommend using a good-quality block feta like Athenos, as it roasts beautifully, melting just enough to become creamy while holding its shape to add lovely texture and tang.

Final Thoughts

This Roasted Feta Soup with Butternut Squash & Honey is one of those recipes that feels like a warm hug on a chilly day. It’s simple enough to make any night, yet special enough to serve when you want to impress. I can’t wait for you to try blending these flavors together and discover just how comforting and flavorful roasted butternut squash and feta can be when paired with a touch of honey. Happy cooking, and even happier eating!