Roasted Feta Soup Recipe

Introduction

This Roasted Feta Soup is a warm, comforting dish that beautifully combines the sweetness of butternut squash with the tangy creaminess of feta cheese. Roasting the garlic and squash enhances their natural flavors, making this soup both rich and cozy—perfect for chilly days.

Ingredients

• 5 cups butternut squash, cubed (about 1 medium squash or 2 12 oz bags of frozen)
• 1/2 bulb garlic (bottom half only)
• 1/3 cup olive oil
• 1/4 tsp kosher salt
• 4 leaves sage (or 1 teaspoon herb of choice)
• 1 8 oz feta chunk (Athenos recommended)
• 1 quart (32 oz) vegetable broth (4 cups)
• 2 tbsp honey

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In an oven-safe pan or Dutch oven, combine the olive oil, cubed butternut squash, kosher salt, and dried herbs if using. Toss everything together to coat the squash evenly. If you have fresh herbs, save them to add later.
3. Step 3: Place the feta chunk in the center of the pan, and nestle the cut side of the garlic bulb facing down where it fits best. Cover the pan and bake for 45 minutes to 1 hour until the squash is tender.
4. Step 4: Remove the pan from the oven. Carefully take out the garlic bulb and squeeze the soft roasted garlic cloves into the pot. Add the honey, vegetable broth, and fresh herbs if using.
5. Step 5: Blend the mixture using a blender, food processor, or immersion blender until smooth and creamy.
6. Step 6: Taste the soup and adjust seasoning with more salt if needed.
7. Step 7: Serve the soup warm with a drizzle of honey on top and accompany it with crispy feta toast for a delightful finish.

Tips & Variations

• For a deeper flavor, try roasting the garlic and feta uncovered for the last 10 minutes to develop a slight golden crust on the cheese.
• Substitute sage with thyme or rosemary for a different herb profile.
• Adding a splash of cream or coconut milk after blending will make the soup even richer and silkier.
• Top with toasted pumpkin seeds or chopped fresh parsley for added texture and color.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen cubed butternut squash works perfectly and can save prep time. Just make sure it is thawed slightly before roasting.

Is this soup suitable for vegetarians?

Yes, this recipe uses vegetable broth and feta cheese, making it vegetarian-friendly. Just be sure your feta is made without animal rennet if you follow a strict vegetarian diet.

Roasted Feta Soup Recipe

Print Recipe

★★★★★

4.5 from 130 reviews

This Roasted Feta Soup is a creamy and comforting blend of roasted butternut squash, garlic, and tangy feta cheese, infused with fresh herbs and a touch of honey. The soup is baked to bring out deep flavors and then pureed to silky smoothness, making it a perfect warm dish for cooler days or special occasions.

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

Ingredients

Scale 1x2x3x

Main Ingredients

• 5 cups Butternut Squash, cubed (about 1 medium butternut squash or 2 12 oz bags of frozen butternut squash)
• 1/2 bulb Garlic (bottom half only)
• 1/3 cup Olive Oil
• 1/4 tsp Kosher Salt
• 4 leaves Sage (or 1 teaspoon of herb of choice)
• 1 8 oz Feta Chunk (Athenos brand recommended)
• 1 32 oz quart Vegetable Broth (4 cups)
• 2 tbsp Honey

Instructions

1. Preheat Oven: Pre-heat the oven to 400 degrees Fahrenheit, setting the stage to roast the key ingredients and develop rich flavors.
2. Prepare Ingredients in Pan: In an oven-safe braising pan or Dutch oven, combine the olive oil, cubed butternut squash, kosher salt, and dried herbs if using. Toss everything to coat evenly. If using fresh herbs, keep them aside for later addition.
3. Arrange Feta and Garlic: Place the feta cheese chunk in the center of the pot. Nestle the bottom half of the garlic bulb cut side down somewhere comfortable in the pan for roasting alongside the squash and feta.
4. Bake Covered: Cover the pot and bake everything in the oven for 45 minutes to 1 hour, allowing the squash to soften and the feta and garlic to roast to perfect creaminess and sweetness.
5. Add Broth and Honey: Carefully remove the pot from the oven. Take out the roasted garlic bulb and squeeze the softened garlic cloves out into the pot. Add the honey, vegetable broth, and fresh herbs if using, blending the flavors together.
6. Blend Until Smooth: Using a blender, food processor, or handheld immersion blender, puree the mixture until it is completely smooth and creamy, creating a luscious soup texture.
7. Season to Taste: Taste the soup and adjust seasoning with additional salt if needed for balanced flavor.
8. Serve and Garnish: Drizzle a little honey over each serving bowl of soup before serving. Optionally, pair with crispy feta toast for a delightful accompaniment.

Notes

• Use a blender or immersion blender for best smooth texture.
• If fresh herbs are used, add them after roasting to maintain their flavor and brightness.
• Adjust the amount of honey to suit your preferred sweetness.
• Crispy feta toast pairs well as a crunchy side to complement the creamy soup.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently.

Keywords: Roasted Feta Soup, Butternut Squash Soup, Creamy Soup, Vegetarian Soup, Autumn Soup, Comfort Food