Roasted Feta and Butternut Squash Soup

This Roasted Feta and Butternut Squash Soup is creamy, silky, delicious and one of the easiest soup recipes to make. It’s a healthy and cozy comfort dish to make with all gluten-free and vegetarian ingredients.

Wowwww this feta soup. I have to say – I never thought about taking feta cheese and blending it into soup before. But I recently partnered with Athenos Feta and they sent over the dreamiest recipe for us to make that Grilled Cheese Social came up with. And wow – it is too die for.

Roasted feta makes the soup so creamy and rich and you don’t need to add milk or cream to the dish. This soup has roasted butternut squash, feta, sage, garlic, broth and some herbs in it. It is so fresh and flavorful and a recipe you will crave when you want a cozy comfort food.

I love that you toss all of the ingredients right into the blender to make this too. It is simple and only requires 10 minutes of actual effort. You can totally double or triple the recipe too if you want to make extra to freeze it.

I love to serve this dish with a feta cheese grilled cheese, chicken meatballs, paleo everything bagel bread or some grilled salmon. It also would be great with a spicy kick or some heat to it if you love spice.

I cannot wait to hear what you think of this. I hope you love it too.

What ingredients you need to make roasted feta and butternut squash soup:

• Butternut squash – you can buy pre-cut, frozen, cut your own, you pick! I do pre-cut fresh
• Bulb garlic – roasted garlic is to die for in this recipe!
• Olive oil – I use extra virgin olive oil in this
• Sage leaves – I love using fresh or dried sage in this but you can use other herbs like thyme
• Feta cheese – in a chunk! You are roasting the chunk, not crumbles
• Broth – both chicken or vegetable broth both work here so totally your preference 
• Honey – I like to add this for sweetener but you can omit if you prefer

How to make roasted butternut squash and feta soup:

1. Preheat oven to 400 degrees F
2. In a dutch oven, baking dish or oven-safe cookware, add olive oil, butternut squash and any dried herbs if using and mix together
3. Place the feta cheese in the center of the dutch oven along with the garlic bulb (cut side facing down)
4. Cover and bake in oven for 45 minutes or until squash is softened
5. Remove the butternut squash and feta and add to blender
6. Carefully squeeze the roasted garlic into the blender and add the broth, sage and honey until smooth and creamy
7. Serve while warm with a drizzle of olive oil, honey and with your favorite crackers or bread. I actually made a feta grilled cheese to pair – yum!

FAQs and tips on making Roasted Feta and Butternut Squash Soup:

1. I don’t love sage, what else can I use? If you don’t love sage, try another herb like thyme, basil or rosemary.
2. How can I make this more protein heavy? Pair it with some chicken, meatballs, salmon, anything you want. You can also use bone broth for the broth which makes it more protein-heavy.
3. Is this a meal I can serve to my kids? Absolutely. My kids love it. I like to add some rice or noodles to it when they have it (kids love their pasta!).
4. Is this soup freezer-friendly? Absolutely is! Feel free to freeze for 2 months. Thaw out in fridge overnight and warm in saucepan over the stove or in microwave when ready to eat.
5. How come there is no cream or milk? The feta cheese! Feta cheese makes it so silky and creamy.

A few other delicious viral recipes to try:

Healthy Thai Turkey Meatballs in Coconut Curry

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Viral Black Pepper Crusted Cave Burgers