Roasted Butternut Squash Feta Soup
User Reviews
5
Roasted Butternut Squash Feta Soup
Description
For the Roasted Butternut Squash Feta Soup, cubed butternut squash, wedge-cut sweet onion, and sprigs of fresh sage, rosemary, and thyme are combined and tossed with olive oil, salt, and pepper. Half heads of garlic are nestled among the vegetables cut side down, and an ounce of feta cheese block is placed in the center, drizzled with olive oil. Roasting at 400°F for 30 to 35 minutes softens the squash and caramelizes the feta. After roasting, the herbs are removed and the garlic squeezed out. The vegetables, cheese, and broth are blended until smooth, then the soup is warmed before serving and garnished with feta chunks and thyme leaves.
The roasting process develops a rich, slightly sweet flavor in the squash and onions while softening them for blending. The feta softens and adds a tangy creaminess with a caramelized note. The fresh herbs add aromatic depth without overpowering. The soup's creamy texture comes from the purée and broth base, offering comfort and complexity suitable for cool weather meals.
Consider enhancing the soup with a bit of Calabrian chili paste or chili crisp for a spicy finish. Alternatively, blending can be done directly in a pot with an immersion blender for a less creamy but equally flavorful result. The soup can be kept warm on the stove and adjusted to desired thickness. It yields about 7 cups.
Ingredients
- 3 cups butternut squash (peeled and cubed (16 ounces total))
- 1 large sweet onion (cut into wedges)
- 1 prig sage fresh
- 1 prig rosemary fresh
- 1 prig thyme plus more leaves for garnish, fresh
- kosher salt (and freshly cracked black pepper to taste)
- 1 garlic cut in half lengthwise, whole head
- 1 ounce feta cheese plus 1 more ounce for garnish, block
- 3 tablespoons extra virgin olive oil
- 4 cups vegetable broth ( or chicken broth)
Instructions
- Preheat oven to 400°F.
- Combine butternut squash, onion, sage, rosemary and thyme in a large baking dish & toss with 2½ tablespoons olive oil, ½ teaspoon salt & fresh cracked black pepper. Nestle each half of the garlic head into the vegetables, cut side down.
- Create a hole in the center and place feta block, drizzle with remaining olive oil.
- Roast until squash is tender and feta is caramelized, about 30-35 minutes.
- Remove herbs and squeeze out roasted garlic. Transfer vegetables and cheese to the blender; add broth and blend until smooth. Warm on the stove when ready to serve. Ladle soup into bowls; garnish with extra feta and fresh thyme leaves.
Notes
- The soup yields approximately 7 cups, suitable for several servings.
- Blending can be done directly in a pot with an immersion blender for a slightly less creamy texture.
- Keep the soup warm on the stove and adjust thickness by simmering if desired.
- Adding Calabrian chili paste or chili crisp can provide a flavorful spicy garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1generous cup | |
| Calories | 200kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 23.5mg | 8% |
| Sodium | 476mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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