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Roasted Feta Soup with Butternut Squash & Honey Recipe

Roasted Feta Soup with Butternut Squash & Honey Recipe
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★★★★★

5 from 21 reviews

This Roasted Feta Soup with Butternut Squash & Honey combines the creamy tang of feta cheese with the natural sweetness of roasted butternut squash and a touch of honey. Rich, comforting, and smooth, this soup is perfect for cozy fall or winter meals, offering a delightful balance of savory and sweet flavors enhanced by roasted garlic and fresh herbs.

Ingredients

Scale

Main Ingredients

  • 5 cups Butternut Squash, cubed (about 1 medium butternut squash or 2 12 oz bags of frozen butternut squash)
  • ½ bulb Garlic, bottom half only
  • ⅓ cup Olive Oil
  • ¼ teaspoon Kosher Salt
  • 4 leaves Sage (or 1 teaspoon herb of choice)
  • 1 8 oz Feta Chunk (recommendation: Athenos brand)
  • 1 32 oz quart Vegetable Broth (4 cups)
  • 2 tablespoons Honey

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the ingredients evenly and to enhance their flavors.
  2. Prepare Ingredients in Oven-Safe Pot: In a braising pan or Dutch oven, combine the butternut squash, olive oil, kosher salt, and dried herbs if using. Toss to coat everything evenly. If using fresh herbs, hold them for later addition. Nestle the feta chunk in the center and place the garlic bulb cut side down somewhere comfortable in the pot.
  3. Roast the Ingredients: Cover the pot and roast in the oven for 45 minutes to 1 hour until the squash is tender and the feta is soft and golden on top.
  4. Remove and Add Final Ingredients: Take the pot out of the oven and carefully remove the garlic bulb. Squeeze the softened roasted garlic cloves into the pot. Add the honey, vegetable broth, and fresh herbs if using at this time.
  5. Blend the Soup: Using a blender, food processor, or immersion blender, purée the soup until it is completely smooth and creamy, ensuring all ingredients are well combined.
  6. Season and Finish: Taste the soup and add more salt if necessary. Serve hot with a drizzle of honey on top for extra sweetness and an optional crispy feta toast on the side.

Notes

  • For a vegetarian diet, ensure the vegetable broth is free of any meat-based ingredients.
  • Using fresh sage can add a brighter herbal note to the soup compared to dried herbs.
  • Honey enhances the natural sweetness of the butternut squash but can be adjusted or omitted for a less sweet version.
  • Serve with crusty bread or crispy feta toast for added texture and flavor.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.

Nutrition

Keywords: Roasted feta soup, butternut squash soup, creamy feta soup, honey roasted soup, vegetarian fall soup

Find it online: https://islawhite.com/roasted-feta-soup-with-butternut-squash-and-honey-recipe/