Creamy Roasted Butternut Squash Soup with Feta and Honey Recipe

Introduction

This roasted butternut squash soup is a comforting, velvety dish perfect for chilly days. Featuring naturally sweet roasted squash, creamy feta, and aromatic herbs, it combines simple ingredients for a flavorful and satisfying meal.

Ingredients

• 1/3 cup olive oil
• 5 cups butternut squash, cubed (about 1 medium squash or 2 (12-ounce) bags frozen)
• 1/4 teaspoon kosher salt
• 4 sage leaves or 1 teaspoon herb of choice
• 1/2 bulb garlic (bottom half only)
• 1 (8 ounce) feta block
• 2 tablespoons honey or brown sugar
• 1 quart (32 ounces) vegetable broth

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
2. Step 2: In a braiser pan or oven-safe pot, combine the olive oil, butternut squash, kosher salt, and dried herbs if using. Toss to coat evenly. Place the block of feta in the center and nestle the garlic bulb (cut side down) beside it. Cover and roast for 45 minutes to 1 hour, until the squash is fork-tender.
3. Step 3: Remove the pot from the oven. Carefully squeeze the roasted garlic cloves out of the bulb into the pot. Add the honey, vegetable broth, and fresh herbs if you are using them.
4. Step 4: Blend the soup using a blender, food processor, or immersion blender until smooth and creamy.
5. Step 5: Taste the soup and adjust seasoning with additional salt if desired.
6. Step 6: Serve warm, topped with feta cheese crisps if desired.

Tips & Variations

• For a richer flavor, try roasting the squash with a sprinkle of smoked paprika or cumin before blending.
• Use fresh sage for a brighter herbal note or substitute with thyme or rosemary for variation.
• To make the soup vegan, omit the feta and use maple syrup instead of honey.
• If you prefer a thinner soup, add more vegetable broth to reach your desired consistency.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh butternut squash instead of frozen?

Yes, fresh cubed butternut squash works beautifully. Just ensure it is peeled and seeded, then cut into uniform pieces for even roasting.

How can I make this soup creamier without dairy?

For a dairy-free option, omit the feta and blend in a splash of coconut milk or a small amount of cashew cream after pureeing.

Creamy Roasted Butternut Squash Soup with Feta and Honey Recipe

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★★★★★

4.4 from 122 reviews

This Roasted Butternut Squash Soup is a comforting and flavorful autumnal soup featuring tender roasted butternut squash, creamy feta, aromatic garlic, and sage. Roasting the key ingredients brings out their natural sweetness and depth, while finishing with a smooth purée creates a velvety texture perfect for cozy meals.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1/3 cup olive oil
• 5 cups butternut squash, cubed (about 1 medium butternut squash) or 2 (12-ounce) bags of frozen butternut squash
• 1/4 teaspoon kosher salt
• 4 sage leaves or 1 teaspoon herb of choice
• 1/2 bulb garlic (bottom half only)
• 1 (8 ounce) feta block
• 2 tablespoons honey or brown sugar
• 1 quart (32 ounces) vegetable broth

Instructions

1. Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius) to prepare for roasting the ingredients.
2. Roast the Ingredients: In a braiser pan or oven-safe cookware like a Dutch oven, combine the olive oil, butternut squash, kosher salt, and dried herbs if using. Toss everything to coat the squash evenly. Place the feta block in the center and nestle the garlic bulb cut side down next to it. Cover the pot and bake for 45 minutes to 1 hour, or until the squash is tender when pierced with a fork.
3. Add Additional Ingredients: Remove the pot from the oven and carefully extract the roasted garlic bulb. Squeeze the softened roasted garlic cloves into the pot. Add honey or brown sugar, vegetable broth, and fresh herbs if you opted to use them instead of dried.
4. Purée the Soup: Use a blender, food processor, or handheld immersion blender to blend the soup mixture until smooth and creamy.
5. Season to Taste: Taste the soup and adjust seasoning by adding more salt if needed for balance.
6. Serve: Top the soup with feta cheese crisps or additional garnishes as desired just before serving to add a savory, crispy element.

Notes

• Using fresh sage adds a vibrant herbal flavor; dried herbs should be added before roasting to infuse flavor.
• Roasted garlic becomes sweet and mellow, enhancing the soup’s depth—be sure to squeeze all the cloves from the bulb.
• Feta cheese crisps can be made separately to use as a delicious crispy topping.
• This soup freezes well—store in airtight containers for up to 3 months.
• For vegan version, omit feta and use a vegan cheese alternative or garnish with toasted pumpkin seeds.

Keywords: Butternut Squash Soup, Roasted Butternut Squash, Creamy Soup, Fall Soup, Vegetarian Soup, Roasted Garlic Soup