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Roasted Feta Soup Recipe

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3.9 from 2 reviews

This Roasted Feta Soup is a creamy and flavorful fall-inspired dish that combines the sweetness of roasted butternut squash and garlic with the tanginess of feta cheese. Slow-roasting the ingredients in the oven enhances the rich flavors, which are then blended into a smooth, velvety soup. Topped with a drizzle of honey and perfect for chilly days, this soup is both comforting and elegant.

Ingredients

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 (extra virgin)
  • 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. Prepare Ingredients: In a braising pan or any oven-safe cookware such as a Dutch oven, add the extra virgin olive oil, cubed butternut squash, kosher salt, and dried herbs if using. If you opt for fresh herbs, hold onto them for later. Toss everything well to coat the squash evenly.
  3. Assemble and Roast: Nestle the feta chunk in the center of the pot, and place the halved garlic bulb cut side down anywhere convenient in the pot. Cover the pot with its lid and roast in the oven for 45 minutes to 1 hour, allowing the squash, garlic, and feta to soften and develop rich flavors.
  4. Add Remaining Ingredients: Remove the pot carefully from the oven and take out the roasted garlic bulb. Squeeze the soft roasted garlic cloves out into the pot. Add the honey, vegetable broth, and fresh herbs now if you are using them.
  5. Blend the Soup: Using a blender, food processor, or an immersion blender, purée the mixture until smooth and creamy. This creates a luscious texture combining all flavors harmoniously.
  6. Season to Taste: Taste your soup and add more salt if necessary to balance the flavors perfectly.
  7. Serve: Ladle the soup into bowls, drizzle a bit of honey on top of each serving for a touch of sweetness, and enjoy with crispy feta toast or your favorite accompaniment.

Notes

  • Fresh sage is preferred for garnish and added flavor after roasting, but dried herbs can be roasted with the squash.
  • If fresh butternut squash is not available, frozen cubed squash works well as a convenient substitute.
  • For a richer flavor, roast the garlic bulb until it is very soft and caramelized.
  • This soup pairs nicely with a crisp salad or crusty bread for a complete meal.
  • Use an immersion blender for easy blending directly in the pot to reduce cleanup.
  • Adjust the honey amount to your preferred level of sweetness, especially if your squash is very sweet.

Find it online: https://bitezly.com/roasted-feta-soup-recipe/