Creamy Butternut Squash & Feta Soup
Sweet roasted butternut squash meets tangy feta in this creamy, craveable blend. It’s an easy soup that feels restaurant-worthy but comes together with simple ingredients. Great for impressing guests or upgrading your winter lunch routine. A unique twist on classic butternut soup that deserves a spot in your cold weather food lineup.
Creamy Butternut Squash & Feta Soup
4
servingsKeep the screen of your device on
Ingredients
1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
1 tablespoon olive oil
1 yellow onion, diced
2 garlic cloves, minced
1 teaspoon dried thyme (or 1 tablespoon fresh)
½ teaspoon salt, plus more to taste
¼ teaspoon ground black pepper
½ teaspoon chili flakes (optional, for heat)
4 cups vegetable broth
½ cup crumbled feta cheese, plus more for garnish
2 tablespoons heavy cream or Greek yogurt (optional, for extra richness)
Fresh parsley or thyme leaves, for garnish
Directions
- Preheat oven to 400°F (200°C). Toss cubed squash with olive oil and a pinch of salt. Roast on a baking sheet for 25 to 30 minutes until tender and lightly browned.
- In a large pot, heat a small drizzle of oil over medium heat. Sauté onion for 5 to 6 minutes until softened, then add garlic, thyme, chili flakes (if using), salt, and pepper. Cook 1 minute more.
- Add roasted squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
- Turn off the heat and add feta cheese. Use an immersion blender to purée the soup until silky smooth. Stir in cream or yogurt if using.
- Taste and adjust seasoning. Reheat gently if needed. Serve hot, garnished with more feta and fresh herbs.
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