Roasted Feta Soup
This creamy roasted feta soup recipe is made with butternut squash, sage and honey. It's probably the easiest soup recipe I've ever made while also using a ton of pantry staples.
Ingredients
- 5 cupsbutternut squash (cubed (about 1 medium butternut squash or 2 12 oz bags of frozen butternut squash))
- ½bulb garlic (bottom half only)
- ⅓ cupolive oil
- ¼ tspkosher salt
- 4leaves sage ((or 1 teaspoon of herb of choice))
- 18 oz feta chunk ((athenos is the brand i recommend))
- 132 oz quart vegetable broth ((4 cups))
- 2 tbsphoney
Directions
- 1
Pre-heat oven to 400 degrees.
- 2
In a braising pan or oven safe cookware like a Dutch oven, add extra virgin olive oil, butternut squash, salt, and the dried herbs if you’re using it — if using fresh herbs, reserve for later, and toss to coat.
- 3
Place feta chunk in the middle of the pot, and nestle the bulb of garlic (cut side down) where you see fit. Bake, covered, for 45 minutes to 1 hour.
- 4
Remove the pot from the oven and take out the roasted garlic bulb. Carefully squeeze the roasted garlic out into pot and add the honey, veggie broth and the fresh herbs if you’re using them.
- 5
Blend the ingredients by either adding them to a blender, a food processor or using a handheld immersion blender to purée until smooth and creamy.
- 6
Taste and season with more salt if desired.
- 7
Add a drizzle of honey to each bowl before serving and serve with crispy feta toast.