You’re going to love my take on the viral sheet-pan, Roasted Butternut Squash Feta Soup, in which you roast butternut squash and feta cheese and blend until smooth.
Roasted Butternut Squash Feta Soup
Who knew butternut squash soup would taste so good with roasted feta cheese?! The roasted garlic, onions, and herbs take this soup to the next level. Next time, I might even eat these vegetables without turning them into soup—the flavor is that good! For more butternut squash soup recipes, try my Butternut Squash Soup with Coconut Milk, Slow Cooker Butternut Squash Pear Soup, and Butternut Squash Lentil Soup.
Why You’ll Love This Butternut Squash Feta Soup Recipe
If you remember the viral tomato feta pasta made all on one sheet pan? Well this is very similar only made with butternut squash and pureed into a soup! It’s so good, and will be on my soup rotation!
- Rich, Creamy Flavor: The combination of roasted butternut, feta, herbs, onion, and garlic creates a complex, savory soup.
- Nutritious: Butternut squash is packed with fiber, vitamins, minerals, and antioxidants, and the feta adds protein.
- Dietary Restrictions: It’s vegetarian, gluten-free, Weight Watchers- friendly, high-fiber, paleo, and anti-inflammatory.
If you make this roasted butternut squash feta soup recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Butternut Squash Feta Soup Ingredients
Here’s everything you need to make this delicious fall soup. The exact measurements are in the recipe card below.
- Butternut Squash: You need a large, sharp knife to cube the butternut squash. However, if you want to make it easier, I have a tip for peeling and cutting winter squash–microwave it for a few minutes first.
- Onion: The sweet onion gets even sweeter as it roasts.
- Herbs: Sage, rosemary, and thyme are hearty fall herbs that smell amazing as they cook.
- Seasoning: Salt and freshly cracked black pepper
- Garlic: Cut a whole head of garlic in half lengthwise and roast it with the veggies. Garlic’s strong flavor mellows as it roasts.
- Feta is the secret ingredient that makes this butternut squash soup creamy without any milk or cream. Buy a whole block, not crumbled cheese.
- Olive Oil enhances the flavor and prevents the vegetables from sticking to the baking dish.
- Broth: Use vegetable or chicken broth to turn the roasted veggies into soup.
How to Make Feta Butternut Squash Soup
This easy roasted feta and butternut squash soup has two main steps: roasting the squash and feta and blending them with broth. The result is a creamy soup with the best flavor. The complete instructions are below in the recipe card.
- Prep the Vegetables: Combine the squash, onion, and herbs in a large baking dish or rimmed sheet pan. Toss the mixture with olive oil, salt, and pepper. Nestle each half of the garlic head into the vegetables, cut side down.
- Feta: Create a space in the center of the squash mixture and place the feta block. Drizzle with the remaining oil.
- Roast the butternut and feta for 30 to 35 minutes at 400°F.
- Blend: Remove the herbs and squeeze out the roasted garlic. Add the vegetables and cheese to a blender. Pour in the broth and blender until smooth.
- How to Serve: Transfer the soup to a pot and warm on the stove until ready to serve. Garnish with extra feta and fresh thyme leaves.
Variations
- Butternut: Buy frozen or fresh precut squash to save time.
- No squash? Substitute sweet potatoes or pumpkin.
- Herbs: If you’re missing an herb, use more of another.
- No blender? You can also use an immersion blender in a pot on the stove, but the soup will be less smooth.
- Thicker Consistency: If you prefer a thicker soup, heat it on the stove with the lid off to let it reduce.
- Spiciness: Garnish with Calabrian chili paste or chili crisp.
What to Serve with Butternut Squash Feta Soup
Storage
Butternut squash soup will last for 5 days in the refrigerator and can be reheated in the microwave or on the stove.
More Butternut Squash Recipes You’ll Love
Yield: 6 servings
Serving Size: 1 generous cup
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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.
Last Step:
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Alternatively, the blending can be done with an immersion blender directly in a pot on the stovetop– the soup won’t be as creamy, but will have the same great flavor.
Soup can/should be transferred to a pot to keep warm or reduce to a thicker consistency if desired.
A bit of calabrian chili paste or chili crisp makes for a delicious garnish.
Serving: 1 generous cup, Calories: 200 kcal, Carbohydrates: 14 g, Protein: 7 g, Fat: 14 g, Saturated Fat: 5 g, Cholesterol: 23.5 mg, Sodium: 476 mg, Fiber: 2 g, Sugar: 3 g
