Here’s a delicious recipe for Roasted Butternut Squash Feta Soup—a creamy, flavorful soup with the sweetness of roasted squash and the tanginess of feta, perfect for a cozy fall or winter meal!
Ingredients
(Serves 4-6)
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth (or chicken broth)
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese (plus more for garnish)
- 1/4 cup heavy cream or coconut milk (optional, for extra creaminess)
- Fresh thyme or parsley (for garnish)
Instructions
- Roast the Butternut Squash:
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper.
- Spread the squash out in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized, flipping halfway through for even cooking.
- Sauté the Onion and Garlic:
- In a large pot, heat a tablespoon of olive oil over medium heat.
- Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Make the Soup:
- Once the butternut squash is roasted, add it to the pot with the onions and garlic.
- Pour in the vegetable broth and add the cumin, cinnamon, nutmeg, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to combine.
- Blend the Soup:
- Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender, then return it to the pot.
- If the soup is too thick, add a little more broth or water to reach your desired consistency.
- Add the Feta and Cream:
- Stir in the crumbled feta cheese and heavy cream (if using). Continue stirring until the feta melts into the soup and the soup is creamy. Taste and adjust seasoning with more salt, pepper, or spices if needed.
- Serve:
- Ladle the soup into bowls and garnish with additional crumbled feta cheese and fresh thyme or parsley.
- Serve with warm crusty bread or a side salad for a complete meal.
Tips:
- Vegan Option: Use dairy-free feta and coconut milk instead of cream for a vegan version.
- Add a Kick: For some heat, you can add a pinch of cayenne pepper or a drizzle of hot sauce when blending the soup.
- Top with Roasted Seeds: Garnish with roasted pumpkin seeds or sunflower seeds for some crunch and extra flavor.
This Roasted Butternut Squash Feta Soup is a comforting, rich dish with a perfect balance of sweetness from the squash and tang from the feta—a true fall and winter favorite!