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Roasted Feta Soup with Butternut Squash & Honey

Delicious Roasted Feta Soup with Butternut Squash & Honey

This Roasted Feta Soup with Butternut Squash & Honey is a comforting vegetarian delight, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 large Butternut Squash cubed
  • 200 grams Feta Cheese chunk
  • 1 bulb Garlic bottom half, cut-side down
  • 2 tablespoons Olive Oil extra virgin
  • 1 teaspoon Kosher Salt to taste
  • 1 tablespoon Sage fresh or dried
  • 4 cups Vegetable Broth preferably low-sodium
  • 2 tablespoons Honey plus more for drizzling

Equipment

  • Braising pan or Dutch oven
  • blender

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Drizzle olive oil in your braising pan, add cubed butternut squash and season with kosher salt and sage.
  3. Nestle feta cheese and halved garlic bulb in the squash, cover, and roast for 45 minutes to 1 hour.
  4. Remove roasted garlic, squeeze softened cloves into the pot, and blend with squash.
  5. Pour in vegetable broth and add honey, stir gently.
  6. Blend the soup until smooth and adjust consistency with more broth as needed.
  7. Ladle into bowls and drizzle with additional honey before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 600mgPotassium: 850mgFiber: 6gSugar: 10gVitamin A: 12000IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Store any leftovers in an airtight container for up to 3 days. This soup freezes well for up to a month.

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