Roasted Feta Soup with Butternut Squash & Honey – A Cozy, Flavorful Delight
This Roasted Feta Soup with Butternut Squash & Honey brings together the rich creaminess of feta with the natural sweetness of butternut squash, elevated by a touch of honey. It’s a comforting dish with a unique flavor profile—savory, slightly tangy, and lightly sweet—that makes it perfect for chilly days or as an impressive starter for a fall dinner party. Let’s explore how to make this simple yet elegant soup.
Roasted Feta Soup with Butternut Squash & Honey Recipe
Ingredients:
- 5 cups butternut squash, cubed (about 1 medium squash or two 12 oz bags of frozen butternut squash)
- 1/2 bulb garlic (bottom half only)
- 1/3 cup olive oil
- 1/4 teaspoon kosher salt
- 4 sage leaves (or 1 teaspoon of another herb of choice)
- 1 (8 oz) feta chunk (recommended brand: Athenos)
- 1 quart (32 oz) vegetable broth (4 cups)
- 2 tablespoons honey
Directions:
- Preheat the Oven
Set your oven to 400°F (200°C) to prepare for roasting. - Prepare the Ingredients for Roasting
In a braising pan or oven-safe cookware (such as a Dutch oven), add the olive oil, cubed butternut squash, and salt. If you’re using dried herbs, add them now and toss everything to ensure the squash is evenly coated. For fresh herbs, reserve them for later. - Add Feta and Garlic
Place the feta chunk in the center of the pot and nestle the garlic bulb, cut side down, next to it. This setup will allow the feta to soften and the garlic to roast, adding depth to the soup’s flavor. Cover the pot and bake for 45 minutes to 1 hour until the squash is tender and the feta is slightly melted. - Blend the Soup
Remove the pot from the oven. Take out the roasted garlic bulb, squeeze out the softened cloves directly into the pot, and add the honey, vegetable broth, and fresh herbs (if using). Use a blender, food processor, or immersion blender to blend the mixture until smooth and creamy. - Season and Serve
Taste the soup and adjust the salt if needed. For serving, ladle the soup into bowls, drizzle a little extra honey on top, and pair with crispy feta toast for a delightful meal.
Recipe Notes:
- Herb Options: Sage pairs beautifully with butternut squash, but thyme or rosemary would also add a lovely earthy flavor to the soup.
- Adding Texture: For a slight crunch, garnish with toasted pumpkin seeds or nuts.
- Make It Your Own: Adjust the honey to taste for added sweetness or swap for maple syrup for a different twist.
Additional Information:
- Prep Time: 10 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 10 minutes
- Servings: 4
- Calories: 320 kcal per serving
This Roasted Feta Soup with Butternut Squash & Honey combines creamy and savory notes with a hint of sweetness, making it a standout dish for fall. Perfectly comforting and bursting with flavor, this soup is sure to become a favorite for cozy evenings at home. Grab a spoon, savor each spoonful, and enjoy the warmth it brings!
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Roasted Feta Soup with Butternut Squash & Honey
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
Description
This Roasted Feta Soup with Butternut Squash and Honey is a delightful blend of creamy, savory, and subtly sweet flavors that epitomize cozy autumn comfort. The roasted butternut squash provides a rich, velvety texture, while the feta adds a savory depth that balances perfectly with the drizzle of honey. Topped with a bit of fresh sage or herbs, this soup captures the essence of seasonal dining.
Ingredients
5 cups butternut squash, cubed (about 1 medium squash or two 12 oz bags of frozen butternut squash)
1/2 bulb garlic (bottom half only)
1/3 cup olive oil
1/4 teaspoon kosher salt
4 sage leaves (or 1 teaspoon of herb of choice)
1 (8 oz) feta chunk (recommended brand: Athenos)
1 quart (32 oz) vegetable broth (4 cups)
2 tablespoons honey
Instructions
Preheat the oven to 400°F (200°C).
In a braising pan or oven-safe cookware (like a Dutch oven), add olive oil, butternut squash, and salt. If using dried herbs, add them now and toss to coat the squash. If using fresh herbs, reserve for later.
Place the feta chunk in the center of the pot and nestle the garlic bulb (cut side down) next to it. Cover and bake for 45 minutes to 1 hour until the squash is tender and feta is slightly melted.
Remove the pot from the oven. Take out the roasted garlic bulb, squeeze out the softened garlic cloves into the pot, and add honey, vegetable broth, and fresh herbs (if using).
Blend the soup until smooth and creamy using a blender, food processor, or immersion blender.
Taste and adjust salt if needed. Serve each bowl with an extra drizzle of honey and enjoy with crispy feta toast on the side.
- Prep Time: 10 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 320