This cozy roasted butternut squash and feta soup is perfect for chilly fall days. With a rich blend of caramelized squash, roasted garlic, and savory feta, it's a comforting dish that's easy to make yet full of flavor. Fresh herbs and a velvety smooth texture make this soup an ideal starter or light meal. Add a hint of spice with chili paste or crisp for an extra kick!
Ingredients
3 cups cubed butternut squash (about 16 ounces)
1 large sweet onion, cut into wedges
1 sprig each of fresh sage, rosemary, and thyme (plus extra thyme for garnish)
Kosher salt and freshly cracked black pepper, to taste
1 whole head of garlic, halved lengthwise
6 ounces of feta, plus an additional ounce for garnish
3 tablespoons extra virgin olive oil
4 cups vegetable or chicken broth
Instructions
Preheat the oven to 400°F.
In a large baking dish, toss the butternut squash, onion, sage, rosemary, and thyme with 2½ tablespoons olive oil, ½ teaspoon salt, and freshly cracked black pepper. Place the halved garlic head cut-side down among the vegetables.
Make a space in the middle of the dish for the feta block and drizzle it with the remaining olive oil.
Roast everything for 30-35 minutes, or until the squash is tender and the feta has a caramelized top.
Discard the herbs and squeeze the roasted garlic cloves out of their skins. Add the roasted vegetables and feta to a blender along with the broth, and blend until smooth.
To serve, warm the soup on the stovetop and ladle it into bowls. Garnish with extra feta and fresh thyme.
Tip: You can use an immersion blender directly in the pot instead of a blender, though the soup will have a slightly less creamy texture. For a spicier kick, garnish with a touch of Calabrian chili paste or chili crisp. Makes 7 cups of soup.
If desired, simmer the soup on the stove to thicken it further before serving.