Roasted Butternut Squash Soup

This creamy and comforting roasted butternut squash soup is sweetened with honey and balanced by savory roasted garlic and herbs. Blended to velvety perfection, each bowl offers a rich depth of flavor and a silky texture that feels indulgent yet nourishing. Topped with crispy baked feta for a delightful contrast, it’s the perfect dish to warm up with during cooler months.

Why You’ll Love This Recipe

Roasted Butternut Squash Soup delivers comfort and elegance in every spoonful. Roasting the squash and garlic together enhances their natural sweetness and brings out deeper, more complex flavors. The honey adds a gentle sweetness, while the feta brings a salty edge that balances everything beautifully. It’s a simple, wholesome recipe made from pantry staples and fresh produce—ideal for weeknights, meal prep, or entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1/3 cup olive oil

• 5 cups butternut squash, cubed (about 1 medium squash or 2 × 12 oz frozen bags)

• 1/4 teaspoon kosher salt

• 4 sage leaves or 1 teaspoon dried herbs of choice

• 1/2 bulb garlic, bottom half only

• 1 (8 oz) block feta cheese

• 2 tablespoons honey or brown sugar

• 1 quart (32 oz) vegetable broth

Directions

1. Preheat your oven to 400°F (204°C).

2. In a Dutch oven or oven-safe pot, combine the olive oil, cubed butternut squash, salt, and dried herbs if using. Toss everything well to coat.

3. Nestle the halved garlic bulb (cut side down) next to the squash. Place the block of feta cheese in the center of the pot.

4. Cover the pot and roast in the oven for 45 minutes to 1 hour, or until the squash is very tender.

5. Remove the pot from the oven. Squeeze the roasted garlic cloves out of their skins and into the pot.

6. Add the honey (or brown sugar) and vegetable broth. If using fresh sage, stir it in now.

7. Blend the mixture using an immersion blender directly in the pot, or transfer to a regular blender in batches. Blend until completely smooth and creamy.

8. Taste and adjust seasoning if needed.

9. Serve warm. For an extra touch, top with feta crisps (bake thin slices of feta at 400°F until golden and crispy).

Servings and timing

• Servings: 4 servings

• Prep Time: 15 minutes

• Cooking Time: 1 hour

• Total Time: 1 hour 15 minutes

• Calories: Approximately 275 kcal per serving

Variations

• Dairy-Free: Omit the feta or use a dairy-free cheese alternative.

• Spiced Version: Add a pinch of nutmeg, cinnamon, or cayenne for extra warmth or heat.

• Creamier Texture: Stir in a splash of coconut milk or cream after blending.

• Garnish Ideas: Top with toasted pumpkin seeds, a swirl of yogurt, or fresh thyme leaves.

• Add Protein: Blend in cooked white beans or top with roasted chickpeas for a heartier meal.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions, heating in 1-minute intervals and stirring in between. This soup also freezes well—store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat as needed.

FAQs

Can I use pre-cut or frozen squash?

Yes, both work well. Just make sure the squash is cut into evenly sized pieces for consistent roasting.

Do I need to peel the butternut squash?

If you’re using fresh squash, yes, peel it before cubing. If using frozen, it’s typically already peeled.

Can I use a regular pot if I don’t have a Dutch oven?

Yes, just use an oven-safe pot with a lid. If not oven-safe, you can roast the ingredients in a baking dish and transfer to a pot for blending.

Is this soup vegetarian?

Yes, it’s fully vegetarian when made with vegetable broth and no meat-based ingredients.

Can I make it vegan?

Absolutely. Simply omit the feta or use a vegan feta alternative, and choose maple syrup or brown sugar instead of honey.

What if I don’t have sage?

Use other herbs like thyme, rosemary, or an Italian herb blend to suit your preference.

Can I make this soup spicy?

Yes, add a pinch of cayenne pepper or red pepper flakes before roasting for a mild kick.

How do I make the feta crisps?

Slice feta thinly and bake at 400°F until golden and crisp, about 15 minutes. Let cool before adding to the soup.

Can I use a blender if I don’t have an immersion blender?

Yes, just let the soup cool slightly and blend in batches to avoid splashing hot liquid.

What can I serve with this soup?

Crusty bread, a green salad, or grilled cheese make excellent pairings for a complete meal.

Conclusion

Roasted Butternut Squash Soup is a cozy, flavorful dish that’s both nourishing and deeply satisfying. Roasting the squash and garlic adds depth, while the touch of honey and creamy feta elevate it into something truly special. Whether served as a starter or a main course, this comforting soup is bound to become a seasonal favorite.

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