Roasted Butternut Squash Feta Soup Recipe

There’s something about a creamy bowl of soup that just feels like a hug in a bowl. This roasted butternut squash feta soup is everything I crave on a chilly evening—warm, hearty, and brimming with rich, savory flavors. The combination of roasted squash, caramelized feta, and fragrant herbs gives this soup an elegant depth, while roasted garlic adds a subtle sweetness that ties it all together. It’s comforting yet sophisticated enough to serve at a dinner party, and surprisingly simple to make. If you love the earthy taste of butternut squash and the salty, tangy kick of feta, this soup is about to become a favorite.

this RECIPE

A little story of my first taste of butternut squash soup 🍲

The first time I had butternut squash soup was on a chilly autumn afternoon. I was at a little bistro with a friend, and they served it topped with a sprinkle of crumbled feta. I remember the surprising combination of flavors—the creamy sweetness of the squash, the tangy feta, and a hint of sage. It was like nothing I’d tasted before, and I couldn’t get enough. From that moment on, I was determined to recreate that magic at home. After a few experiments (some better than others!), I landed on this roasted version that I think is even better than the original. Roasting the ingredients deepens their flavors and gives the soup a richness that feels luxurious, even though it’s made with just a handful of ingredients.

Why roasting the veggies makes all the difference

Roasting the butternut squash, onions, and garlic adds a whole new level of flavor to this soup. When you roast vegetables, their natural sugars caramelize, enhancing their sweetness and adding depth. The feta, too, gets beautifully golden and caramelized, taking on a nutty flavor that’s absolutely delicious. If you’ve ever had a simple roasted squash and feta salad, you know that the two ingredients complement each other perfectly—and this soup is like that, but blended into creamy, comforting goodness.

Let’s talk ingredients: simple but powerful

This soup may have a short ingredient list, but each element plays a big role. Let’s take a closer look at the star players and some tips for getting the best results.

• Butternut squash: The star of the show, providing a naturally sweet and earthy base. Look for a squash that feels heavy for its size with smooth, firm skin. If you’re in a pinch, pre-cut butternut squash from the store can save some prep time, but make sure it’s fresh, not mushy.
• Feta cheese: Roasting a block of feta with the veggies adds a salty, creamy layer to the soup. The tanginess of feta cuts through the sweetness of the squash, creating a balanced flavor. If feta isn’t your favorite, try goat cheese for a milder, creamier taste.
• Garlic: Roasting garlic mellows its sharpness and brings out a sweeter, almost buttery flavor. It’s worth using a whole head here; trust me, you’ll love the richness it adds.
• Fresh herbs (sage, rosemary, and thyme): These herbs add an earthy, aromatic flavor that complements the squash and feta perfectly. Feel free to experiment with your favorite herbs if you don’t have all three—thyme and sage work especially well together.
• Vegetable or chicken broth: This is the liquid base that brings it all together. Vegetable broth keeps it vegetarian, while chicken broth adds an extra layer of savory flavor. Use low-sodium broth if you’re watching salt levels.

Essential kitchen tools to make things easier

To make this soup, you won’t need anything too fancy, but a few key tools will help make the process easier.

• Baking dish or sheet pan: A large, sturdy baking dish or sheet pan is essential for roasting the squash, onions, and feta together. A ceramic baking dish works well because it holds heat evenly, but a standard sheet pan will also do the job.
• Blender or immersion blender: To get that silky smooth texture, you’ll want to blend the soup. I find a countertop blender gives the smoothest result, but an immersion blender works well if you prefer less cleanup. Just be careful with hot liquids in a countertop blender—let the soup cool slightly and blend in batches if necessary.
• Sharp knife: Peeling and cubing butternut squash can be a bit tricky, so a good-quality sharp knife makes a big difference. If you’re not comfortable peeling and chopping a squash, buy it pre-cubed to save time and effort.

Step-by-step: making roasted butternut squash feta soup

1. Preheat the oven to 400°F. While it heats up, you can prep your vegetables. Slice a large sweet onion into wedges and peel and cube the butternut squash into roughly 1-inch pieces. (Don’t worry about perfection here—they’ll all get blended anyway!)
2. Arrange the vegetables and herbs. Place the squash, onion, and fresh sprigs of sage, rosemary, and thyme into a large baking dish. Toss them with 2½ tablespoons of olive oil, a sprinkle of kosher salt, and freshly cracked black pepper.
3. Add the garlic and feta. Cut a head of garlic in half lengthwise, exposing the cloves. Nestle both halves into the veggies, cut side down, so they roast and soften. Then, create a small space in the center of the baking dish and place the block of feta there. Drizzle the feta with the remaining olive oil for a little extra richness.
4. Roast to perfection. Pop the dish into the oven and roast for about 30-35 minutes, until the squash is tender and the feta is golden and caramelized. Your kitchen will smell amazing at this point!
5. Remove herbs and blend. Discard the rosemary and sage sprigs (the thyme leaves usually fall off and blend in nicely). Squeeze the roasted garlic cloves out of their skins directly into a blender, then add the squash, onions, and feta.
6. Add the broth and blend. Pour in about 4 cups of vegetable or chicken broth, depending on your preference. Blend until smooth and creamy. If the soup is too thick, add a bit more broth until you reach your desired consistency.
7. Warm and serve. Pour the blended soup into a pot and warm it over medium heat until it’s heated through. Serve it up in bowls, garnished with extra crumbled feta and fresh thyme leaves for a pop of color and flavor.

Make it your own: variations and adaptations

• Vegan option: To make this soup vegan, swap the feta for a vegan cheese that crumbles and melts well, or use a spoonful of tahini for a similar creamy, nutty flavor. Opt for vegetable broth to keep it fully plant-based.
• Low-carb version: This soup is already fairly low-carb, but you can reduce the carb content even further by using cauliflower instead of butternut squash. It’ll give the soup a different flavor profile, but it’s delicious in its own right.
• Add a touch of spice: If you like a little heat, add a pinch of red pepper flakes or cayenne pepper to the roasting vegetables. It gives the soup a subtle kick that pairs surprisingly well with the sweet squash and salty feta.
• Seasonal twists: In the spring, try swapping the squash for carrots or sweet potatoes for a brighter, slightly sweeter soup. You could also add a handful of spinach or kale for a green twist.

How to serve and garnish your soup

To make this soup feel extra special, ladle it into wide, shallow bowls so the vibrant color shines through. Top with a few crumbles of feta and a sprinkle of fresh thyme leaves. A drizzle of good-quality olive oil adds a lovely richness, and if you’re feeling fancy, a few toasted pumpkin seeds give a nice crunch. Serve with a side of crusty bread, like a baguette or sourdough, for dunking. The bread’s chewy texture pairs wonderfully with the creamy soup.

Perfect beverages to pair with this soup

For a cozy night in, a hot cup of herbal tea like chamomile or mint complements the earthy flavors in this soup. If you prefer something cold, a sparkling water with a hint of lemon or cucumber is refreshing and helps balance the richness of the feta. Apple cider—served warm or cold—is another fantastic pairing, especially if you want to bring out the autumn vibes of this dish.

Storing, reheating, and making ahead

This soup stores well, which makes it perfect for meal prep! Just pour any leftovers into an airtight container and refrigerate for up to 4 days. To reheat, warm it in a pot over low to medium heat, stirring occasionally until hot. If it thickens in the fridge, add a splash of broth or water to reach your preferred consistency. You can also freeze this soup for up to 3 months—just let it cool completely before transferring it to a freezer-safe container. Thaw in the fridge overnight before reheating.

Scaling up or down for any occasion

This recipe makes about 4 generous servings, but it’s easy to double or halve. If you’re cooking for a crowd, just roast everything in a larger baking dish or use two separate pans. When scaling down, keep in mind that you may need to blend in a smaller blender or use an immersion blender in a pot to avoid overworking the ingredients.

Troubleshooting tips for a smooth soup

• Too thick? Add more broth, a little at a time, until you reach the consistency you like.
• Too salty? If you find the feta adds too much saltiness, balance it out with a bit more squash or a splash of unsweetened coconut milk.
• Not smooth enough? Blend in smaller batches or use a high-speed blender to achieve a velvety texture.

Ready to try this cozy roasted butternut squash feta soup?

This soup is one of those recipes that’s deceptively simple but always impresses. It’s perfect for a cozy family dinner or a special gathering with friends. Give it a try, and don’t be afraid to tweak the flavors to suit your taste. Enjoy every creamy, savory, and slightly sweet spoonful!

FAQs

1. Can I use pre-cut butternut squash?
Yes, pre-cut squash works perfectly and saves prep time. Just make sure it’s fresh and firm.

2. Can I substitute the feta cheese?
Absolutely! Goat cheese or even a dollop of cream cheese can be nice if you’re not a feta fan.

3. What if I don’t have fresh herbs?
Dried herbs work too; just use about a third of the amount. Add them before roasting.

4. How can I make the soup thinner?
Just add more broth until it reaches the consistency you like.

5. Can I make this soup in advance?
Yes! It tastes even better the next day. Store it in the fridge for up to 4 days, or freeze for up to 3 months.

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