Roasted Butternut Squash Feta Soup

Who knew butternut squash soup would taste so good with roasted feta cheese?! The roasted garlic, onions, and herbs take this soup to the next level. Next time, I might even eat these vegetables without turning them into soup—the flavor is that good! For more butternut squash soup recipes, try my Butternut Squash Soup with Coconut Milk, Slow Cooker Butternut Squash Pear Soup, and Butternut Squash Lentil Soup.

Butternut Squash Feta Soup Ingredients

Here’s everything you need to make this delicious fall soup. The exact measurements are in the recipe card below.

Rich, Creamy Flavor: The combination of roasted butternut, feta, herbs, onion, and garlic creates a complex, savory soup. Nutritious: Butternut squash is packed with fiber, vitamins, minerals, and antioxidants, and the feta adds protein. Dietary Restrictions: It’s vegetarian, gluten-free, Weight Watchers- friendly, high-fiber, paleo, and anti-inflammatory.

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Butternut Squash: You need a large, sharp knife to cube the butternut squash. However, if you want to make it easier, I have a tip for peeling and cutting winter squash–microwave it for a few minutes first. Onion: The sweet onion gets even sweeter as it roasts. Herbs: Sage, rosemary, and thyme are hearty fall herbs that smell amazing as they cook. Seasoning: Salt and freshly cracked black pepper Garlic: Cut a whole head of garlic in half lengthwise and roast it with the veggies. Garlic’s strong flavor mellows as it roasts. Feta is the secret ingredient that makes this butternut squash soup creamy without any milk or cream. Buy a whole block, not crumbled cheese. Olive Oil enhances the flavor and prevents the vegetables from sticking to the baking dish. Broth: Use vegetable or chicken broth to turn the roasted veggies into soup.

How to Make Feta Butternut Squash Soup

This easy roasted feta and butternut squash soup has two main steps: roasting the squash and feta and blending them with broth. The result is a creamy soup with the best flavor. The complete instructions are below in the recipe card.

Variations

Butternut: Buy frozen or fresh precut squash to save time. No squash? Substitute sweet potatoes or pumpkin. Herbs: If you’re missing an herb, use more of another. No blender? You can also use an immersion blender in a pot on the stove, but the soup will be less smooth. Thicker Consistency: If you prefer a thicker soup, heat it on the stove with the lid off to let it reduce. Spiciness: Garnish with Calabrian chili paste or chili crisp.

What to Serve with Butternut Squash Feta Soup

Main Dish: This healthy roasted butternut squash soup would be great with a delicious piece of bread to soak up the soup or a simple green salad. Side Dish: Serve it with roasted chicken or pork chops.

Storage

Butternut squash soup will last for 5 days in the refrigerator and can be reheated in the microwave or on the stove.

More Butternut Squash Recipes You’ll Love

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