Roasted Butternut Squash Soup With Feta
With the chillier fall weather coming in, there’s nothing I crave more than a cozy, warming soup. I grew a beautiful butternut squash in my garden and thought there was no better time to make this super easy, delicious roasted butternut squash soup recipe.
This roasted butternut squash soup is so easy! It’s a simple, one-pot recipe that’s absolutely delicious. It’s perfectly creamy and flavourful, making it perfect for the holidays and cozy nights in!
For this soup recipe, we’ll roast the ingredients in the oven, giving the butternut squash soup a richer flavour than sauteeing.
Preheat the oven to 350 F (180 C).
Peel and cut your butternut squash into cubes. Place them in a dutch oven or roasting pan.
Cut away the top 1/3 of a whole garlic bulb and place it into a pan. Peel and cut the onion into large cubes and add it to the pan.
Add in the feta, drizzle with olive oil and gently toss to coat everything. Sprinkle thyme, salt and pepper over everything and place the pan in the oven to roast until golden-brown, about 40-50 minutes.
Once the squash, onion, and garlic are golden and soft, remove them from the oven and add them to a pot (if you’re not using a Dutch oven already).
Add in the bone broth and set to medium-high. Allow it to simmer for 15-20 minutes.
Using an immersion blender, blend the soup until it’s creamy and without chunks. Alternatively, you can use a smoothie blender; mix in batches to get that creamy consistency.
Once the soup is smooth, taste test and add salt and pepper to your preference.
That’s it! This roasted butternut squash soup recipe is the best!
To top it off and add some texture, sprinkle in some herbed sourdough croutons or raw pumpkin seeds!
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Roasted Butternut Squash Soup With Feta
- Total Time: 1 hour 10 minutes
Description
This roasted butternut squash soup is so easy! It’s a simple, one-pot recipe that’s perfectly creamy, savoury and everything fall!
Ingredients
- 1 butternut squash, peeled and cubed
- 1 whole garlic bulb
- 1 medium yellow onion, chopped
- 200g feta cheese
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper, to taste
Instructions
-
Preheat the oven to 350 F (180 C).
-
Peel and cut your butternut squash into cubes. Place them in a dutch oven or roasting pan. Cut away the top 1/3 of a whole garlic bulb and place it into a pan. Peel and cut the onion into large cubes and add it to the pan.
-
Add the feta, drizzle with olive oil and gently toss to coat everything. Sprinkle thyme, salt and pepper over everything and place the pan in the oven to roast until golden brown, about 40-50 minutes.
- Once the squash, onion, and garlic are golden and soft, remove them from the oven and add them to a pot (if you’re not using a Dutch oven already).
- Add in the bone broth and set to medium-high. Allow it to simmer for 15-20 minutes.
- Using an immersion blender, blend the soup until it’s creamy and without chunks. Alternatively, you can use a smoothie blender; mix in batches to get that creamy consistency. Add salt and pepper according to preference.
- Prep Time: 10
- Cook Time: 60
- Category: Lunch
- Method: Roasted, One-Pot
