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