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roasted butternut squash soup with feta

Roasted Butternut Squash and Feta Soup

5 from 6 votes
This creamy flavorful soup starts with roasting vegetables and feta in the oven for tons of flavor and amazing creaminess. Don't skip the toppings- they make the soup!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings8 Cups
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Ingredients

  • 2 pounds peeled and diced squash, about 6 cups You can use pre-chopped butternut squash to save time, if desired
  • 1 med-lg onion, chopped into 1" pieces
  • 1 med-lg carrot, chopped into 1/2 slices
  • 6-8 garlic cloves
  • 3 tablespoons minced rosemary
  • 4 tablespoons extra virgin olive oil plus a little extra
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 8 oz block of feta cheese
  • 1.5 tablespoons honey
  • 3-4 tablespoons roughly chopped sage leaves or 2 teaspoons dried rubbed sage
  • 32 oz vegetable or chicken broth one standard carton

Quick Sourdough Croutons

  • 3 cups rustic sourdough bread cubes about 3 large slices, cubed into 1" squares
  • 1 tablespoon butter
  • 1 tablespoon olive oil

For Garnishing

  • additional honey
  • fresh chopped sage
  • additional crumbled feta, if desired
  • chili crisp oil (optional. I buy mild)

Instructions

  • Preheat oven to 425℉. Line a standard 13x17 half-sheet pan with parchment and set aside.
  • Place squash, onion, and carrot in a bowl (or simply on prepared pan in a pile.)
  • Use the flat side of a large knife to smash garlic cloves and remove papery peels. Add whole smashed garlic cloves to vegetables.
  • Sprinkle with 3 tablespoons minced rosemary and drizzle everything with 4 tablespoons of olive oil. Add 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
  • Use clean hands to toss and massage everything together so it's all evenly coated in oil. Then spread it out evenly into a single layer.
  • Make a small space in the center of your pan and add the block of feta. Drizzle a little more olive oil on top of it and gently rub on top and sides of cheese.
  • Place pan in oven and cook for about an hour. I like to set a timer for 45-50 minutes and then peek at it since all ovens cook differently. Cook until vegetables are turning golden and caramelized.
  • While veggies are roasting, make the croutons. Drizzle bread cubes with 1 tablespoon olive oil and use hands to coat them all well. Heat a skillet to medium heat. Add butter to pan. Add bread and toss until both sides are golden brown. Set aside. Note that these croutons are not meant to be crispy- they will be toasted on the outside and have a slight chew to the center.
  • Remove veggie pan from oven. Use a spatula to move all vegetables into the center of the pan and then carefully use hands to lift the parchment and transfer all the contents of the pan into a blender, making sure to scrape off all browned bits and olive oil.
  • Add 1 ½ tablespoons honey and 3-4 tablespoons chopped fresh sage to blender. You don't have to actually measure your sage if you don't want to- I add about 8-10 fresh leaves.
  • Add broth to blender. You should be able to fit the entire carton in a large capacity blender. If you have a smaller blender, just add enough to be able to puree the mixture.
  • For safety, remove the rubber stopper on your blender lid so steam can escape and cover with several paper towels, holding down with your hand. Process on med-high speed to puree until completely smooth.
  • Pour soup into a pot on your stove to keep warm. At this point you will definitely need to add more salt. Add to taste and it will bring out all the flavors! You may also add a little extra honey at this point as well, if desired.
  • Ladle soup into bowls and top with a few croutons and a drizzle of honey. Extra delicious with a sprinkle of chopped fresh sage, additional feta, and a little drizzle of chili crisp!

Notes

Keep leftover soup in the refrigerator in an airtight container and reheat in the microwave, or on the stove. You can also freeze this soup. I like to use these silicone trays for easy portioning and then transfer frozen cubes to a freezer safe container.
 

Nutrition

Serving: 1cup, Calories: 266kcal, Carbohydrates: 25g, Protein: 6g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 29mg, Sodium: 1147mg, Potassium: 443mg, Fiber: 3g, Sugar: 7g, Vitamin A: 12481IU, Vitamin C: 25mg, Calcium: 205mg, Iron: 2mg
Course: Soups
Cuisine: American
Calories: 266kcal
Cost: 12
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