Roasted Butternut Squash Feta Soup Recipe

As the days get shorter and the air turns crisp, there’s nothing quite like a cozy bowl of soup to warm you from the inside out. And this roasted butternut squash feta soup is exactly what you need! The creamy butternut squash, the aromatic herbs, and the surprising tang of roasted feta come together for a dish that’s as satisfying as it is comforting. I love how roasting the ingredients first deepens their flavors, and blending them into a velvety soup makes this dish feel like an indulgent treat, even though it’s pretty healthy too!

this RECIPE

A warm memory with roasted butternut squash soup

I still remember the first time I made this soup on a chilly fall evening. My kitchen was filled with the earthy smell of roasting sage and rosemary, mingling with the sweetness of butternut squash. As I pulled the pan out of the oven, the garlic was golden and buttery, and the feta was just starting to caramelize. I knew it was going to be good. After blending everything, I ladled the soup into bowls and crumbled a bit of extra feta on top. My family gathered around the table, each of us clutching our warm bowls, and by the end of the meal, there wasn’t a drop left. This recipe quickly became one of our go-to comfort dishes, and I’m sure it will become a favorite in your home too.

The story behind butternut squash soup

Butternut squash soup has been around for centuries, with roots tracing back to Native American cooking. Squash itself is one of the oldest cultivated crops, and indigenous people would often prepare it roasted or mashed, sometimes combining it with other ingredients like herbs or spices. Over the years, different cultures have put their own twist on butternut squash soup, from creamy French purées to the spicy pumpkin soups of the Caribbean. Adding feta is a more recent spin on this classic, adding a savory tang that balances the natural sweetness of the squash. The combination of roasted vegetables with creamy feta takes this soup to a whole new level!

Let’s talk ingredients: making every element count

• Butternut squash: This star ingredient brings a creamy texture and natural sweetness to the soup. If you don’t have butternut squash, you could substitute with pumpkin or acorn squash, but the taste will be slightly different. Look for a squash with a smooth, firm skin and no soft spots.
• Feta cheese: Roasting the feta adds a rich, salty element that contrasts beautifully with the sweet squash. If you’re out of feta, you can try goat cheese for a similar creaminess, though it will be a bit tangier. Make sure to use a block of feta, not the pre-crumbled kind, as it melts better and has a smoother texture.
• Sweet onion: Onions add a subtle sweetness and depth of flavor. A yellow or Vidalia onion works well here. You could also use shallots for a slightly milder, sweeter taste.
• Fresh herbs (sage, rosemary, thyme): These herbs give the soup a cozy, earthy aroma that pairs wonderfully with the squash. Fresh herbs are ideal, but dried can work in a pinch – just remember to use less, as dried herbs are more concentrated.
• Garlic: Roasted garlic is mild, sweet, and buttery, adding a subtle flavor without overpowering the soup. There’s nothing quite like roasted garlic, so I wouldn’t recommend skipping it!
• Broth: Vegetable or chicken broth works to bring all the flavors together. If you want to keep the recipe vegetarian, stick with vegetable broth. For an extra boost, you could use homemade broth, which adds even more richness.

Essential kitchen tools for a smooth cooking process

• Blender: A high-speed blender will give you that perfectly creamy texture. If you don’t have one, an immersion blender works too, though it may take a bit more time to get a smooth consistency.
• Roasting pan: Choose a large, shallow pan to allow the vegetables to roast evenly. If you don’t have one, a baking sheet works too, but make sure it has edges to catch any liquids.
• Chef’s knife: A sharp knife makes cutting the squash and onion much easier and safer. If you’re dealing with a large butternut squash, you might find a serrated knife helpful for getting through the thick skin.
• Parchment paper (optional): Lining your pan with parchment makes cleanup a breeze, especially when you’re roasting things like garlic and cheese that can get sticky.

Step-by-step: making roasted butternut squash feta soup

1. Preheat the oven: Set your oven to 400°F (200°C). Roasting everything at a high temperature brings out the natural sweetness of the squash and caramelizes the feta.
2. Prep your vegetables: In a large baking dish, toss the cubed butternut squash, onion wedges, and fresh herbs with about 2½ tablespoons of olive oil, salt, and pepper. Place the halved garlic head, cut side down, nestled into the veggies.Tip: Make sure everything is spread out in a single layer to help it roast evenly.
3. Add the feta: Create a small space in the center of the pan and place the block of feta. Drizzle the remaining olive oil over the feta to help it caramelize.
4. Roast: Slide the pan into the oven and roast for about 30-35 minutes, or until the squash is fork-tender and the feta has started to brown. You’ll know it’s ready when the garlic is soft and the feta has a golden crust.
5. Blend it all up: Once roasted, remove the herbs (they’ve done their job!) and squeeze the roasted garlic out of its skin. Transfer everything to a blender, add the broth, and blend until smooth and creamy.
6. Heat and serve: Pour the soup into a pot to warm it on the stove if needed. Ladle into bowls, garnish with a crumble of extra feta and a sprinkle of fresh thyme leaves, and serve hot.

Variations and adaptations to make it your own

• Vegan version: For a dairy-free take, omit the feta and add a handful of cashews or a dollop of coconut cream when blending. You’ll get a creamy texture with a slightly different flavor profile.
• Spicy kick: Add a pinch of red pepper flakes or a drizzle of hot sauce when serving. This adds a nice heat that contrasts with the sweetness of the squash.
• Extra veggies: Feel free to toss in some extra veggies to roast alongside the squash – carrots, sweet potatoes, or bell peppers work well and add more depth to the flavor.
• Seasonal twist: In the summer, try using zucchini or yellow squash instead of butternut for a lighter version of the soup.
• Herb swaps: If you don’t have sage or rosemary, basil or tarragon can be interesting alternatives. Each will give the soup a slightly different character.

How to serve and garnish your roasted butternut squash feta soup

For a beautiful presentation, ladle the soup into shallow bowls and crumble a bit of extra feta on top. A few fresh thyme leaves or a drizzle of olive oil add a nice finishing touch. You could even sprinkle some toasted pumpkin seeds or chopped nuts for added texture. Serve it with a side of crusty bread or garlic toast to complete the meal – it’s perfect for dipping!

Beverage pairings

For a refreshing contrast, serve this soup with a glass of sparkling apple cider. The crisp, sweet taste of the cider balances the creaminess of the soup beautifully. Another great option is a ginger and lemon tea, which adds a bit of warmth and complements the earthiness of the herbs. If you want something a bit richer, a mug of spiced chai can also pair well, adding a cozy vibe to your meal.

Storage and reheating tips

Got leftovers? Lucky you! Store the soup in an airtight container in the fridge for up to 4 days. When reheating, do it gently on the stove over low heat, stirring occasionally to keep it smooth. If it’s a bit too thick, just add a splash of broth or water to reach your desired consistency. This soup also freezes well; just make sure to thaw it in the fridge overnight before reheating.

Scaling the recipe up or down

This recipe makes about four servings, but it’s easy to adjust. For a larger batch, double the ingredients and use two roasting pans if needed. If you’re making it for just one or two people, halve the recipe. Just keep in mind that roasting times may vary slightly, so keep an eye on the vegetables to make sure they don’t overcook.

Common issues and how to avoid them

• Soup too thick: If your soup is too thick, just add a bit more broth or water when blending. Start with a little and work your way up to your preferred consistency.
• Soup too salty: Feta can be quite salty, so taste before adding extra salt. If it’s already salty, balance it with a bit of unsweetened yogurt or a splash of lemon juice.
• Blending issues: If your blender struggles, add the broth gradually. You might need to blend in batches if your blender isn’t very large.

Give it a try!

This roasted butternut squash feta soup is a cozy, satisfying dish that’s perfect for chilly days. Whether you’re making it for a family dinner or as a simple meal for yourself, this soup is sure to bring comfort and warmth. Don’t be afraid to play around with the ingredients and make it your own – I’d love to hear what unique twists you come up with!

Frequently Asked Questions

1. Can I make this soup ahead of time?
   Absolutely! This soup actually tastes better the next day as the flavors continue to meld. Just store it in the fridge and reheat gently.
2. Can I use frozen butternut squash?
   Yes, frozen squash works well in this recipe. Just make sure to thaw it before roasting to help it caramelize.
3. What can I use if I don’t have fresh herbs?
   Dried herbs are fine in a pinch. Use about one-third of the amount called for with fresh herbs, as dried are more potent.
4. How long will this soup keep in the freezer?
   This soup can be frozen for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
5. Can I skip the feta?
   Sure! If you’re not a fan of feta, try using goat cheese, or for a vegan version, add cashews or coconut cream for a creamy texture.

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