Roasted butternut squash feta soup is a creamy, savory-sweet soup with rich, roasted squash flavor and the tang of feta cheese. It’s perfect for fall or winter and makes a comforting, flavorful meal. Here’s how to make it:
Ingredients:
- 1 medium butternut squash (about 3-4 lbs/1.3-1.8 kg), peeled, seeded, and cubed
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 cups (960 ml) vegetable broth or chicken broth
- 1/2 cup (120 ml) heavy cream or coconut milk (for a dairy-free version)
- 1/2 tsp ground cumin (optional, for extra flavor)
- 1/4 tsp ground cinnamon (optional, for warmth)
- 1/4 tsp ground nutmeg (optional)
- 1/2 cup (75 g) crumbled feta cheese, plus extra for garnish
- 2 tbsp fresh parsley or thyme, chopped (optional, for garnish)
Instructions:
1. Roast the Butternut Squash:
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet.
- Roast for 25-30 minutes, or until the squash is tender and slightly caramelized, stirring halfway through.
- Remove from the oven and set aside.
2. Sauté the Onion and Garlic:
- In a large pot, heat a tablespoon of olive oil over medium heat.
- Add the diced onion and sauté for 5-7 minutes, until softened and translucent.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Combine the Soup Base:
- Add the roasted butternut squash to the pot with the onions and garlic.
- Pour in the vegetable or chicken broth, and stir in the cumin, cinnamon, and nutmeg (if using).
- Bring the mixture to a simmer and cook for 5-7 minutes to allow the flavors to meld.
4. Puree the Soup:
- Use an immersion blender to puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.
- If the soup is too thick, add more broth or water to reach your desired consistency.
5. Add the Cream and Feta:
- Stir in the heavy cream or coconut milk and crumbled feta cheese, allowing the feta to melt into the soup.
- Taste and adjust seasoning with more salt and pepper if needed.
6. Serve:
- Ladle the soup into bowls and garnish with additional crumbled feta cheese and fresh parsley or thyme.
Tips:
- Vegan Version: To make this soup vegan, use coconut milk instead of cream and skip the feta, or use a dairy-free feta alternative.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
- Topping Ideas: You can add roasted pumpkin seeds, toasted nuts, or croutons for crunch.
- Storage: This soup can be stored in the fridge for 3-4 days or frozen for up to 3 months. Reheat on the stove or in the microwave.
Enjoy your creamy, tangy roasted butternut squash feta soup!