Roasted Butternut Squash Feta Soup

You’ll love my take on the Viral Pan Roasted Butternut Squash Feta Soup that you bake in butternut squash and feta cheese and blend until smooth.

Roasted Butternut Zucchini Feta Soup

Who knew pumpkin soup would taste so good with baked feta cheese?! Roasted garlic, onions and herbs accept this soup to the next level. Next time I might even eat these veggies without turning them into soup – they taste so good! For more butternut squash soup recipes, try mine Butternut Squash Soup with coconut milk Slow Cooker Butternut Squash Soupand Butternut Squash Lentil Soup.

Why You’ll Love This Pumpkin Feta Soup Recipe

If you remember the viral tomato feta pasta made in a single sheet? Well, this is very similar, only made with zucchini and pureed into a soup! It is so good and will be in my soup rotation!

• Rich, creamy taste: The combination of roasted walnut, feta, herbs, onion and garlic creates a complex, savory soup.
• Nutritional: Butternut squash is full of fiber, vitamins, minerals and antioxidants, and feta adds protein.
• Dietary restrictions: that’s it vegetarian, gluten free, Weight Watchers – friendly, rich in fiber, paleoand anti-inflammatory.

If you make this recipe for Roasted Pumpkin Feta Soup, I’d love to see it. Tag me in your photos or videos on Instagram, TikTokor Facebook!

Ingredients for Butternut Squash Feta Soup

Here’s everything you need to make this delicious fall soup. Exact measurements are in the recipe card below.

• Butternut Squash: You need a large, sharp knife to dice the pumpkin. However, if you want to make it easier, I have tip for peeling and cutting winter squash– first heat it in the microwave for a few minutes.
• onions: Sweet onions get even sweeter as they roast.
• Herbs: Sage, rosemary, and thyme are hearty fall herbs that smell amazing as they cook.
• Seasoning: Salt and freshly ground black pepper
• garlic: Halve a whole head of garlic lengthwise and roast it with the vegetables. The strong flavor of garlic mellows as it roasts.
• Feta is the secret ingredient that makes this butternut squash soup creamy without milk or cream. Buy a whole block, not shredded cheese.
• olive oil improves the taste and prevents the vegetables from sticking to the baking dish.
• Broth: Use vegetable or chicken stock to turn roasted vegetables into soup.

How to make Butternut Squash Feta Soup

This easy Roasted Feta and Pumpkin Soup has two main steps: roasting the pumpkin and feta and mixing them with stock. The result is a cream soup with the best taste. Full instructions are below on the recipe card.

1. Prepare the vegetables: Combine the squash, onion and herbs in a large roasting pan or rimmed pan. Toss the mixture with olive oil, salt and pepper. Place each half of the garlic head into the vegetables, cut side down.
2. Feta: Make a space in the center of the pumpkin mixture and place the feta block. Drizzle with remaining oil.
3. Toast the walnuts and feta for 30 to 35 minutes at 400°F.
4. mixture: Remove the herbs and squeeze the roasted garlic. Add the vegetables and cheese to a blender. Pour in the stock and mash until smooth.
5. How to serve: Transfer the soup to a saucepan and keep warm on the stove until ready to serve. Garnish with additional feta and fresh thyme leaves.

Variations

• Butternut: Buy frozen or fresh pre-cut pumpkins to save time.
• No squash? Substitute sweet potatoes or pumpkin.
• Herbs: If you are short of any herb, use more of another.
• Don’t have a 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 reduce it.
• Spicy: Garnish with Calabrian chili paste or chili chips.

What to Serve with Feta Butternut Squash Soup

Storage

Pumpkin soup can last 5 days in the refrigerator and can be reheated in the microwave or on the stove.

More Butternut Squash Recipes You’ll Love