Roasted Butternut Squash Soup Recipe

5 from 13 votes

Make this easy roasted butternut squash soup with feta crisps for a filling, nutritious, comfort food you’ll never get bored of eating!

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Keyword: butternut squash soup, roasted butternut squash soup recipe

Servings: servings

1/3 cup olive oil
5 cups butternut squash cubed (about 1 medium butternut squash) or 2 (12-ounce) bags of frozen butternut squash
1/4 teaspoon kosher salt
4 sage leaves or 1 teaspoon of herb of choice
1/2 bulb garlic bottom half only
1 (8 ounce) feta block
2 Tablespoons honey or brown sugar
1 quart (32 ounces) vegetable broth

Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
In a braiser pan or oven-safe cookware like a Dutch oven, add the extra virgin olive oil, butternut squash, salt, and the dried herbs if using — if using fresh herbs, reserve for later, and toss to coat. Place the feta chunk in the middle of the pot, and nestle the bulb of garlic (cut side down) next to it. Bake, covered for 45 minutes to 1 hour or until the squash is fork-tender.
1/3 cup olive oil, 5 cups butternut squash, 1/4 teaspoon kosher salt, 4 sage leaves or 1 teaspoon of herb of choice, 1/2 bulb garlic, 1 (8 ounce) feta block
Remove the pot from the oven, and take out the roasted garlic bulb. Carefully squeeze the roasted garlic cloves out into the pot. Add the honey, veggie broth, and the fresh herbs if using them.
2 Tablespoons honey or brown sugar, 1 quart (32 ounces) vegetable broth
Use a blender, food processor, or a handheld immersion blender to blend the ingredients into a smooth purée.
Taste and season with more salt, if desired.
Top with feta cheese crisps just before serving. (See recipe below)

Feta Crisps Recipe:

Ingredients:

Instructions:

Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Line a baking sheet with parchment paper or a slipmat, and set aside.
In a small bowl, combine the feta cheese crumbles and za'atar, tossing gently to coat and combine.
Spoon heaping tablespoons of the cheese mixture onto the prepared baking sheet. Gently flatten with the back of a spoon.
Bake the cheese crisps for 6 to 8 minutes or until they achieve a golden color with slightly browned edges.
Once done, remove the crisps from the oven, and let them cool on the baking sheet for 5 minutes before serving.