Roasted Butternut Squash Feta Soup
You’re going to love this creamy and delicious, Roasted Butternut Squash Feta Soup all made on a sheet pan then blended until smooth!
Foto: Skinnytaste
Ingredients
- 3 cups butternut squash (peeled and cubed (16 ounces total))
- 1 large sweet onion (cut into wedges)
- 1 sprig fresh sage
- 1 sprig fresh rosemary
- 1 sprig fresh thyme (plus more leaves for garnish)
- Kosher salt (and freshly cracked black pepper to taste)
- 1 whole garlic head (cut in half lengthwise)
- 1 6 -ounce feta block (plus 1 more ounce for garnish)
- 3 tablespoons extra virgin olive oil
- 4 cups vegetable broth ( or chicken broth)
Steps
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Preheat oven to 400°F.
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Combine butternut squash, onion, sage, rosemary and thyme in a large baking dish & toss with 2½ tablespoons olive oil, ½ teaspoon salt & fresh cracked black pepper. Nestle each half of the garlic head into the vegetables, cut side down.
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Create a hole in the center and place feta block, drizzle with remaining olive oil.
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Roast until squash is tender and feta is caramelized, about 30-35 minutes.
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Remove herbs and squeeze out roasted garlic. Transfer vegetables and cheese to the blender; add broth and blend until smooth. Warm on the stove when ready to serve. Ladle soup into bowls; garnish with extra feta and fresh thyme leaves.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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