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Roasted Butternut Squash Feta Soup

4.98 from 46 votes

You’re going to love this creamy and delicious, Roasted Butternut Squash Feta Soup all made on a sheet pan then blended until smooth!

Prep Time: 25

Cook Time: 35

Total Time: 1

Yield: 6 servings

Course: Dinner, Soup

Cuisine: American

Equipment

sheet pan

Ingredients

3 cups butternut squash (peeled and cubed (16 ounces total))
1 large sweet onion (cut into wedges)
1 sprig fresh sage
1 sprig fresh rosemary
1 sprig fresh thyme (plus more leaves for garnish)
Kosher salt (and freshly cracked black pepper to taste)
1 whole garlic head (cut in half lengthwise)
1 6-ounce feta block (plus 1 more ounce for garnish)
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

Makes 7 cups.

Alternatively, the blending can be done with an immersion blender directly in a pot on the stovetop– the soup won’t be as creamy, but will have the same great flavor.

Soup can/should be transferred to a pot to keep warm or reduce to a thicker consistency if desired.

A bit of calabrian chili paste or chili crisp makes for a delicious garnish.

Nutrition

Serving: 1generous cup, Calories: 200kcal, Carbohydrates: 14g, Protein: 7g, Fat: 14g, Saturated Fat: 5g, Cholesterol: 23.5mg, Sodium: 476mg, Fiber: 2g, Sugar: 3g

- WW Points: 5

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