Ah, butternut squash—it’s like autumn in a bowl, isn’t it? This creamy soup with crumbled feta feels like a warm hug on a crisp day, making even the gloomiest weather seem bearable. I remember the first time I tried it; the combination of sweet, earthy squash and tangy feta surprised me more than discovering my favorite band has a new album.
Steps
- Preheat your oven to 400°F. In a large baking dish, combine cubed butternut squash, onion wedges, and sprigs of sage, rosemary, and thyme. Toss these with 2½ tablespoons of olive oil, salt, and freshly cracked black pepper. Nestle the halved garlic head into the vegetables, cut side facing down.
- Make a space in the center of the vegetable mixture and place the block of feta cheese there. Drizzle the remaining olive oil over the feta.
- Roast the dish in the oven for about 30 to 35 minutes, until the butternut squash is tender and the feta has caramelized.
- Remove the sprigs of herbs and squeeze the roasted garlic out of its skin. Transfer the roasted vegetables and feta cheese to a blender, add the broth, and blend until smooth.
- Transfer the blended soup to a pot and heat on the stove until it’s ready to serve. Ladle the soup into bowls and garnish with extra feta cheese and fresh thyme leaves.
Ingredients
- 3 cups butternut squash, peeled and cubed (16 ounces total)
- 1 large sweet onion, cut into wedges
- 1 sprig fresh sage
- 1 sprig fresh rosemary
- 1 sprig fresh thyme, plus additional leaves for garnish
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 whole garlic head, cut in half lengthwise
- 1 block of feta cheese (6 ounces), plus an extra ounce for garnish
- 3 tablespoons extra virgin olive oil
- 4 cups vegetable broth or chicken broth
Nutritional Values
Calories: 1200 kcal | Carbohydrates: 84 g | Protein: 42 g | Fat: 84 g | Saturated Fat: 30 g | Cholesterol: 141 mg | Sodium: 2856 mg | Fiber: 12 g | Sugar: 18 g
FAQ
- Can I use pre-cut butternut squash for this recipe?
- Absolutely! To save time, you can opt for frozen or fresh pre-cut butternut squash.
- What can I substitute if I don’t have butternut squash?
- If you don’t have butternut squash on hand, sweet potatoes or pumpkin make great alternatives.
- Is there a way to make this soup without a blender?
- Yes, you can use an immersion blender directly in a pot on the stove. Keep in mind that the soup may be less smooth compared to using a traditional blender.
- How should I store the leftover soup?
- You can store the soup in the refrigerator for up to 5 days. Reheat it on the stove or in the microwave when you’re ready to enjoy it again.
- How can I make the soup spicier?
- To add some heat, consider garnishing the soup with Calabrian chili paste or chili crisp.
Tips
- Microwave Before Peeling: To make peeling and cutting butternut squash easier, microwave it for a few minutes to soften the skin.
- Frozen Squash Option: Save time by using pre-cut fresh or frozen butternut squash instead of cutting it yourself.
- Immersion Blender Alternative: If you don’t have a blender, use an immersion blender directly in the pot for a less creamy but still delicious soup.
- Thickness Control: For a thicker soup, allow it to simmer on the stove with the lid off to reduce and thicken.
Equipment
- Rimmed Sheet Pan or Large Baking Dish
- Blender (or Immersion Blender)
- Large, Sharp Knife (if you don’t already have one for cutting squash)
