Ingredients
- 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
Instructions
- Preheat oven to 400°F (204°C).
- In a Dutch oven or oven-safe pot, combine olive oil, cubed butternut squash, salt, and dried herbs (if using). Toss to coat.
- Place the feta block in the center of the pot and nestle the halved garlic bulb (cut side down) next to it.
- Cover and roast for 45 minutes to 1 hour, or until squash is fork-tender.
- Remove from oven, squeeze out the roasted garlic into the pot. Add honey and vegetable broth. Stir in fresh herbs if using.
- Blend the mixture using an immersion blender (or in batches using a regular blender) until smooth and creamy.
- Taste and adjust seasoning as needed.
- Serve warm, topped with feta crisps if desired (bake thin slices of feta at 400°F until golden and crispy).
Notes
- For extra depth, add a pinch of nutmeg or cayenne before blending.
- Use pre-cut squash to save prep time.
- Feta crisps add a salty contrast and can be made in advance.
- Soup can be stored in the fridge for up to 4 days or frozen for 1 month.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting + Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 275 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 25 mg
