Roasted Feta Soup Recipe

Introduction

This Roasted Feta Soup is a warm, comforting dish that combines the sweetness of roasted butternut squash with the savory tang of feta cheese. Roasting the garlic and squash enhances their flavors, making this soup creamy and satisfying—perfect for chilly days.

Ingredients

• 5 cups butternut squash, cubed (about 1 medium squash or 2 12 oz bags 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 chunk feta (Athenos recommended)
• 1 32 oz quart vegetable broth (4 cups)
• 2 tbsp honey

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a braising pan or oven-safe pot like a Dutch oven, combine the olive oil, butternut squash, kosher salt, and dried herbs if using. Toss to coat evenly. If using fresh herbs, save them for later.
3. Step 3: Place the chunk of feta in the center of the pot and nestle the garlic bulb cut side down nearby. Cover and bake for 45 minutes to 1 hour until squash is tender and garlic is soft.
4. Step 4: Remove the pot from the oven. Take out the roasted garlic bulb and carefully squeeze the softened garlic cloves back into the pot. Add honey, vegetable broth, and fresh herbs if you have them.
5. Step 5: Puree the soup until smooth using a blender, food processor, or immersion blender. Blend until creamy and well combined.
6. Step 6: Taste and adjust salt as needed.
7. Step 7: Serve hot with a drizzle of honey on top and accompany with crispy feta toast if desired.

Tips & Variations

• Use fresh sage or thyme for a more vibrant herb flavor. Add herbs just before blending to maintain freshness.
• Substitute vegetable broth with chicken broth for a richer taste if not vegan.
• For a nuttier flavor, roast the butternut squash until edges caramelize slightly before adding feta and garlic.
• Add a pinch of smoked paprika for a subtle smoky undertone.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This soup can also be frozen 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 for this soup?

Yes, frozen butternut squash works well and saves prepping time. Just ensure it is thawed and drained of any excess water before roasting for best results.

How do I make the soup creamier without dairy?

To keep the soup dairy-free, omit the feta and add a small amount of coconut milk or cashew cream after blending to achieve creaminess while maintaining rich flavor.

Roasted Feta Soup Recipe

Print Recipe

★★★★★

4.7 from 91 reviews

This Roasted Feta Soup is a velvety and flavorful dish combining the natural sweetness of roasted butternut squash and garlic with the tangy creaminess of baked feta. Enhanced by sage and honey, this comforting soup is perfect for cooler days and makes an elegant starter or light meal.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 4 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 (recommend Athenos brand)
• 1 32 oz quart Vegetable Broth (4 cups)
• 2 tbsp Honey

Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the ingredients.
2. Prep Ingredients: In a braising pan or oven-safe cookware such as a Dutch oven, combine the olive oil, cubed butternut squash, kosher salt, and dried herbs if using. If using fresh herbs, hold them aside for later. Toss ingredients gently to coat evenly with oil and seasoning.
3. Arrange and Bake: Place the block of feta cheese in the center of the pot and nestle the garlic bulb cut side down in an open spot. Cover the pot and bake in the preheated oven for 45 minutes to 1 hour, until the squash is tender and garlic is roasted.
4. Add Remaining Ingredients: Carefully remove the pot from the oven. Take out the roasted garlic bulb, squeeze the soft roasted garlic cloves out into the pot, then add the honey, vegetable broth, and fresh herbs if using.
5. Blend the Soup: Using a blender, food processor, or immersion blender, purée the soup mixture until smooth and creamy, ensuring all roasted ingredients are well incorporated.
6. Season and Adjust: Taste the soup and season with additional salt if needed to your preference.
7. Serve: Ladle soup into bowls, drizzle a little honey over each serving for added sweetness, and enjoy with crispy feta toast if desired.

Notes

• For a smoother soup, use an immersion blender directly in the pot to minimize cleanup.
• The roasted garlic adds a sweet, mellow flavor—make sure to squeeze it out fully from the bulb.
• Using fresh sage leaves will provide a more vibrant herbal flavor than dried.
• Sweeten more or less with honey depending on your taste preference.
• Serve with crusty bread or crispy feta toast for a complete meal.

Keywords: Roasted Feta Soup, Butternut Squash Soup, Vegetarian Soup, Honey, Sage, Garlic, Creamy Soup, Fall Soup