Flavors of the season are in full swing in this flavor-packed creamy butternut squash soup. Similar to my Roasted Tomato Soup, we let the oven do most of the work here, oven roasting the vegetables to caramelize with herbs and garlic. A block of feta cheese roasts as well, adding creaminess and the perfect tang to balance the soup. Don’t skip the toppings on this one because it takes it to a whole new level. A quick skillet crouton and an extra drizzle of honey makes this so delicious. I also love a little drizzle of chili oil if you’ve got some and want a kick.
Ingredients Needed
- Butternut Squash – you can use a fresh squash and peel and dice it, or for ease, most grocery stores sell pre chopped squash in the produce department, that’s usually what I do!
- Onion
- Carrot
- Garlic
- Rosemary – I developed this recipe in the summer when fresh rosemary is plentiful! I do think it’s worth grabbing fresh at the store in place of dried.
- Olive Oil
- Salt and Pepper
- Block Feta – The feta you’re looking for comes in a small square shape, not the container of crumbled cheese. If you want extra crumbled feta on top you’ll need to get more for that. If you don’t want to buy double feta, don’t worry about the extra on top!
- Vegetable Broth – I’ve also used chicken broth, and both work interchangeably
- Fresh or Dried Sage – unlike the rosemary which really benefits from being fresh, rubbed sage works great in this recipe. If using ground sage, I would cut it in half and add more to taste, if needed.
- Honey
- Sourdough Bread – this is simply for some quick skillet croutons that I think really elevate the soup! The tang from the sourdough works so nicely with the flavors of the feta.
- Chili Crisp (optional) – this optional ingredient adds an extra kick! As a person who doesn’t generally like any spice at all, I was surprised at how much I loved the addition of some mild chili crisp on top.
How to make Roasted Butternut Squash and Feta Soup
This is a quick overview so you can visualize how this recipe is made. Keep scrolling for the full printable recipe and instructions!
- Toss diced butternut squash, onion, carrot, garlic, and rosemary in olive oil with salt and pepper.
- Spread it out onto a parchment-lined baking sheet and place feta in the middle, with a little more olive oil on top.
- Roast in the oven for about an hour, until it gets tender and golden brown.
- While the veggies are roasting, toast some buttered bread cubes in a skillet for a quick crouton,
- Blitz all the veggies and cheese from the sheet pan in a blender with sage, broth, and honey.
- Serve soup with croutons and a drizzle of honey. I also like to add a sprinkle of sage and some extra feta if I have it.
Garnishing Roasted Butternut Feta Soup
At the very least, I recommend the skillet croutons and a drizzle of honey! Additionally if you have it, it’s super delicious to add extra feta, a sprinkle of sage, and if you’re up for a slight kick- a drizzle of chili crisp. (I always buy mild!)
Storage and Other Tips
Keep leftover soup in the refrigerator in an airtight container and reheat in the microwave, or on the stove. You can also freeze this soup. I like to use these silicone trays for easy portioning and then transfer frozen cubes to a freezer safe container.
Frequently Asked Questions
Frequently Asked Questions
Yes! most soups freeze beautifully and it’s a great way to stock your freezer in the fall and winter months.
You bet. This would also be great with Boursin cheese, or a garlic and chive cream cheese. If you’re substituting either of those, skip the roasting pan and just add them in the blender.
Pureed soups pair especially well with a heartier sandwich, or of course a grilled cheese. This is also a lovely soup to serve as an appetizer or first course.
Roasted Butternut Squash and Feta Soup
Ingredients
- 2 pounds peeled and diced squash, about 6 cups You can use pre-chopped butternut squash to save time, if desired
- 1 med-lg onion, chopped into 1" pieces
- 1 med-lg carrot, chopped into 1/2 slices
- 6-8 garlic cloves
- 3 tablespoons minced rosemary
- 4 tablespoons extra virgin olive oil plus a little extra
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 oz block of feta cheese
- 1.5 tablespoons honey
- 3-4 tablespoons roughly chopped sage leaves or 2 teaspoons dried rubbed sage
- 32 oz vegetable or chicken broth one standard carton
Quick Sourdough Croutons
- 3 cups rustic sourdough bread cubes about 3 large slices, cubed into 1" squares
- 1 tablespoon butter
- 1 tablespoon olive oil
For Garnishing
- additional honey
- fresh chopped sage
- additional crumbled feta, if desired
- chili crisp oil (optional. I buy mild)
Instructions
- Preheat oven to 425℉. Line a standard 13×17 half-sheet pan with parchment and set aside.
- Place squash, onion, and carrot in a bowl (or simply on prepared pan in a pile.)
- Use the flat side of a large knife to smash garlic cloves and remove papery peels. Add whole smashed garlic cloves to vegetables.
- Sprinkle with 3 tablespoons minced rosemary and drizzle everything with 4 tablespoons of olive oil. Add 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
- Use clean hands to toss and massage everything together so it's all evenly coated in oil. Then spread it out evenly into a single layer.
- Make a small space in the center of your pan and add the block of feta. Drizzle a little more olive oil on top of it and gently rub on top and sides of cheese.
- Place pan in oven and cook for about an hour. I like to set a timer for 45-50 minutes and then peek at it since all ovens cook differently. Cook until vegetables are turning golden and caramelized.
- While veggies are roasting, make the croutons. Drizzle bread cubes with 1 tablespoon olive oil and use hands to coat them all well. Heat a skillet to medium heat. Add butter to pan. Add bread and toss until both sides are golden brown. Set aside. Note that these croutons are not meant to be crispy- they will be toasted on the outside and have a slight chew to the center.
- Remove veggie pan from oven. Use a spatula to move all vegetables into the center of the pan and then carefully use hands to lift the parchment and transfer all the contents of the pan into a blender, making sure to scrape off all browned bits and olive oil.
- Add 1 ½ tablespoons honey and 3-4 tablespoons chopped fresh sage to blender. You don't have to actually measure your sage if you don't want to- I add about 8-10 fresh leaves.
- Add broth to blender. You should be able to fit the entire carton in a large capacity blender. If you have a smaller blender, just add enough to be able to puree the mixture.
- For safety, remove the rubber stopper on your blender lid so steam can escape and cover with several paper towels, holding down with your hand. Process on med-high speed to puree until completely smooth.
- Pour soup into a pot on your stove to keep warm. At this point you will definitely need to add more salt. Add to taste and it will bring out all the flavors! You may also add a little extra honey at this point as well, if desired.
- Ladle soup into bowls and top with a few croutons and a drizzle of honey. Extra delicious with a sprinkle of chopped fresh sage, additional feta, and a little drizzle of chili crisp!
Questions & Reviews
Made this on Christmas Eve. It is a delicious and beautiful soup. Thank you!
This look delicious! Could you tell me the measurements for the ingredients? I assume a whole squash and brick of feta but what about the other ingredients? Planning to make it for a work Friendsgiving on Tuesday. Thank you!
Hi Christine! You just need to keep scrolling, the full printable recipe is at the end!
Delicious
Wowza! This soup is amazing!!!! I loved the hints of sage and rosemary. It is definitely going in my soup rotation of fall/ winter meals to enjoy! You knocked it out of the park with this one. It was light, airy, and filling. Can’t wait for the leftovers! Mmm! 🙂