Roasted Butternut Feta Soup

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

  1. Preheat the oven to 400°F.

  2. 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.

  3. Make a space in the middle of the dish for the feta block and drizzle it with the remaining olive oil.

  4. Roast everything for 30-35 minutes, or until the squash is tender and the feta has a caramelized top.

  5. 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.

  6. 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.