Prepare to fall in love with my take on the epic sheet-pan phenomenon that is Roasted Butternut Squash Feta Soup where you blend the feta cheese and butternut squash.
Everyone would not have expected that the butternut squash soup and the grilled feta cheese to complement each other in a dish. Some flavours in this soup even increase when the garlic, onions and herbs are toasted. The taste is so great that the next time I will probably just eat these veggies and no soup at all! Check out my other soup recipes including my Butternut Squash Lentil Soup, Slow Cooker Butternut Squash Pear Soup, and Butternut Squash Soup with Coconut Milk.
Reasons why You'll Love this Butternut Squash Feta Soup Recipe
Do you recall the tomato feta pasta that went round on social media and was cooked on a single tray? Well this is very similar only made with butternut squash and mashed into a soup! Thank you! It is such a delicious recipe and I will be adding to my regular cook book for soups!
- Rich, Creamy Flavor: The butternut when roasted blends with feta in unity, herbs, onion, and garlic, giving a rich savory soup.
- Nutritious: Butternut squash is loaded with fiber, vitamin, and minerals; it is also rich in antioxidants and the feta contains protein.
- Dietary Restrictions: It's low carb, vegan, gluten-free, and Weight Watchers-friendly and healthy for a paleo, high-fiber, and anti-inflammatory diet.
If you get to prepare the roasted butternut squash feta soup recipe, kindly share the picture with me. Use me in your IG, TikTok or FB post and tag me!
Butternut Squash Feta Soup Ingredients:
Get the details of all these ingredients that make this special soup perfect for the fall season There. The exact measurements are indicated in the recipe card at the bottom of this page.
- Butternut Squash: First, there is need to use a big and sharp knife so as to cut the butternut squash in cube shapes. However, if you are interested in simplifying this, I do have advice for how to peel and cut winter squash–previously place it in the microwave for several minutes.
- Onion: They are called sweet onions and they get even sweeter when roasted.
- Herbs: Sage, rosemary, and thyme are some of the best fall spices as they are quite resilient and give your food such a lovely aroma as they sauté.
- Seasoning: Coarse sea salt and, as always, freshly cracked black pepper
- Garlic: It is best to use one whole head of garlic and halve it through the equator and roast along side the vegetables. Garlic has quite a kick to it and its taste compares to sweetness when roasted.
- Butternut squash soup: The vivid tasting soup does not contain any milk or cream product – the secret is the feta cheese. Get cheese in block forms and not in shredded form.
- Olive Oil spices up the vegetables and also avoids cases where the food sticks on the dish.
- Broth: To make the roasted veggies into soup add vegetable or chicken broth.
How to make creamy feta butternut squash soup.
This easy roasted feta and butternut squash soup has two main steps: the different methods used such as roasting of the squash and feta besides blending of broth. The outcome is rather a thick and tasty soup, but I'm certain that the most delicious one. The full instructions are further presented in the recipe card below.
- Prep the Vegetables: Add the roasted squash, cooked onion and herbs to the large baking dish or to the rimmed baking sheet that was used. Drizzle the concoction with olive oil, seasoning with salt and pepper is also acceptable here. Place each half of the garlic head into the vegetables, skin side down.
- Feta: Once again make a well in the middle of the squash mixture and place the block of feta. Sprinkle the remaining oil over it.
- Bake the butternet and feta for 30 to 35 minutes at 400 degree F.
- Blend: Take out the herbs, then press the roasted garlic. In a blender, you should put the vegetables and the cheese. Sprinkle broth and blender on top and mix until paste-like.
- How to Serve: This soup, you can transfuse into a pot and heat on a stove until you are ready to serve. Serve it hot garnished with more crumbling of feta cheese and freshly chopped thyme.
Variations
- Butternut: While preparing for the week, it is better to buy frozen or fresh precut squash.
- No squash? Replace with sweet potatoes or pumpkin.
- Herbs: If you are lacking some herb, add more of the other.
- No blender? immersion blender may also be used right in a pot on the stove, however the soup will not be as smooth.
- Thicker Consistency: If you would like a more hearty soup, you can heat it in a pot with the lid off which causes the soup to thicken.
- Spiciness: I topped it with Calabrian chili paste or chili crisp.
This Butternut squash feta soup would be best served with white rice, boiled cassava, boiled potatoes, wild rice, khichdi, boiled yam or plantain, pasta, boiled taro or plantain, bulgur, or boiled Breadfruit.
Main Dish: This healthy Roasted Butternut Squash soup would be perfect with a good bread or a simple bowl of salad.
Side Dish: It is best served with roasted chicken or pork chops.
Storage
Simply stored in a sealed container for 5 days in the refrigerator, butternut squash soup can also be warmed over the microwave or stove.
