Description
-
Roasted Butternut Squash Feta Soup made creamy, rich, and comforting. Try this easy roasted blend for a cozy dinner packed with flavor.
Ingredients
- 3 cups butternut squash, peeled and cubed (about 16 ounces)
- 1 large sweet onion, cut into wedges
- 1 sprig fresh sage
- 1 sprig fresh rosemary
- 1 sprig fresh thyme, plus extra leaves for garnish
- 1 head garlic, halved lengthwise
- 6 ounces feta cheese, plus 1 ounce for garnish
- 3 tablespoons olive oil
- 4 cups vegetable broth
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400°F.
- Arrange the butternut squash, onion, sage, rosemary, and thyme on a large sheet pan. Toss everything with 2½ tablespoons of olive oil, salt, and black pepper.
- Nestle the halved garlic head, cut side down, into the vegetables.
- Make a space in the center of the vegetables and place the feta block there. Drizzle with the remaining ½ tablespoon of olive oil.
- Roast for 30–35 minutes, or until the squash is soft and the feta is golden and caramelized.
- Remove the herbs and squeeze the roasted garlic from its skin.
- Transfer all the roasted ingredients and feta into a blender. Add the vegetable broth and blend until smooth.
- Pour into a pot and heat gently on the stove until warmed through.
- Serve hot, garnished with crumbled feta and thyme leaves.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: SOUPS
- Method: Roasting and Blending
- Cuisine: American