Name: Roasted Feta and Butternut Squash Soup
Prep time: 10 min
Cook time: 45 min
Total time: 1 h
Ingredients: 5 cups butternut squash; ½ bulb garlic, bottom half only; ⅓ cup olive oil; Sea salt; 4 sage leaves; 8 ounces feta cheese (in a chunk); 32 ounces broth (chicken or vegetable broth both work); 2 tablespoons honey

Roasted Feta and Butternut Squash Soup

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5 from 1 review

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.

Prep Time: 10 minutes
Cook Time: 45 mins
Total Time: 1 hour

Yield: About 4

Ingredients

Scale

5 cups butternut squash
½ bulb garlic, bottom half only
⅓ cup olive oil
Sea salt
4 sage leaves
8 ounces feta cheese (in a chunk)
32 ounces broth (chicken or vegetable broth both work)
2 tablespoons honey

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Instructions

Preheat oven to 400 degrees F
In a dutch oven, baking dish or oven-safe cookware, add olive oil, butternut squash and any dried herbs if using and mix together
Place the feta cheese in the center of the dutch oven along with the garlic bulb (cut side facing down)
Cover and bake in oven for 45 minutes or until squash is softened
Remove the butternut squash and feta and add to blender
Carefully squeeze the roasted garlic into the blender and add the broth, sage and honey until smooth and creamy
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!

Notes

*Store leftovers in fridge for 5 days or freezer for 2 months

Author: Rachel