You’ll love this sheet-pan version of Roasted Butternut Squash Feta Soup: cubes of roasted butternut squash, a block of feta roasted until caramelized, and fragrant garlic and herbs are blended with broth into a smooth, savory soup.
Roasted Butternut Squash Feta Soup
This recipe elevates classic butternut squash soup by roasting the squash alongside a whole block of feta. Roasting concentrates the squash’s natural sweetness and mellows the garlic; the feta melts and caramelizes, adding tang and creaminess without heavy cream. The result is a rich, balanced soup that’s simple to prepare yet full of depth.
Why You’ll Love This Recipe
This dish is inspired by the viral roasted feta pasta trend but transformed into a cozy, fall-ready soup. Roasting everything on one pan means fewer dishes and concentrated flavor. It’s become a quick favorite for weeknight dinners and holiday menus alike.
- Rich, layered taste: Roasting brings out sweetness in the squash and caramelizes the feta, while the herbs and roasted garlic add savory depth.
- Nutrient-dense: Butternut squash is packed with fiber, vitamins, and antioxidants; feta contributes protein and tang.
- Adaptable: Vegetarian and naturally gluten-free, this soup works with a range of diets and can easily be adjusted for texture and spice.
If you make this soup, consider sharing a photo—home-cooked bowls of soup are a joy to see!
Ingredients
Below are the ingredients needed for this recipe. Exact measurements and full instructions appear in the recipe section further down.
- Butternut squash: Peeled and cubed. If cutting is daunting, buy precut or microwave whole squash for a few minutes to soften the skin before peeling.
- Sweet onion: Cut into wedges; roasting brings out a natural sweetness.
- Fresh herbs: Sage, rosemary, and thyme lend warm, aromatic notes.
- Salt and pepper: Adjust to taste.
- Garlic: One whole head, halved lengthwise and roasted with the vegetables to mellow its flavor.
- Feta: A whole 6-ounce block (not crumbled) so it roasts and melts into the soup; reserve a little extra for garnish.
- Olive oil: Helps caramelize the vegetables and prevents sticking.
- Broth: Vegetable or chicken broth to thin and finish the soup to your preferred consistency.
How to Make Roasted Butternut Squash Feta Soup
The method is straightforward: roast the vegetables and feta together, then blend with broth until creamy. Below are the streamlined steps.
- Preheat: Set the oven to 400°F (200°C).
- Toss vegetables: In a large rimmed baking dish or sheet pan, combine cubed squash, onion wedges, and the fresh herb sprigs. Drizzle with about 2½ tablespoons olive oil, season with ½ teaspoon kosher salt and freshly cracked black pepper, and toss to coat. Nestle each garlic half cut-side down among the vegetables.
- Add the feta: Make a small well in the center of the vegetables and place the block of feta there. Drizzle the remaining oil over the feta.
- Roast: Roast until the squash is tender and the feta is lightly caramelized, about 30–35 minutes.
- Blend: Remove and discard the herb sprigs. Squeeze the roasted garlic from its skins into a blender or large container, then add the roasted vegetables and feta. Pour in about 4 cups of broth and blend until smooth. If preferred, use an immersion blender in a pot.
- Finish and serve: Transfer to a pot to warm gently, adjust seasoning, and serve garnished with extra crumbled feta and fresh thyme leaves. A spoonful of chili paste or chili crisp makes a tasty garnish for heat lovers.
Variations and Tips
- Short on time: Use frozen or precut butternut squash.
- Swap the squash: Sweet potato or pumpkin work well in the same method.
- Missing herbs: Increase any one herb if another is unavailable—thyme alone is a fine choice.
- No blender: An immersion blender will do the job, though the texture is slightly less silky.
- Thicker soup: Simmer uncovered on the stove to reduce and concentrate the flavors.
What to Serve With This Soup
- Bread: A crusty loaf or sliced sourdough is ideal for soaking up the soup.
- Salad: A simple green salad or arugula salad balances the soup’s richness.
- Protein: Roast chicken or pork chops make a satisfying main course alongside this soup.
Storage
Store leftovers in an airtight container in the refrigerator for up to five days. Reheat gently on the stove or in the microwave. If the soup thickens after chilling, stir in a splash of broth while reheating to restore the desired consistency.
Additional Butternut Squash Ideas
- Maple roasted butternut squash
- Classic butternut squash soup with coconut milk
- Air fryer butternut squash
- Kale and butternut squash salad with pears and almonds
- Roasted butternut squash with onions, bacon, and Parmesan
Roasted Butternut Squash Feta Soup
Yield: 6 servings (about 7 cups)
Serving size: 1 generous cup
Prep: 25 mins | Cook: 35 mins | Total: about 1 hour
Ingredients
- 3 cups butternut squash, peeled and cubed (about 16 ounces)
- 1 large sweet onion, cut into wedges
- 1 sprig fresh sage
- 1 sprig fresh rosemary
- 1 sprig fresh thyme, plus extra leaves for garnish
- Kosher salt and freshly cracked black pepper, to taste
- 1 whole garlic head, cut in half lengthwise
- 1 6-ounce block feta, plus 1 ounce extra for garnish
- 3 tablespoons extra virgin olive oil
- 4 cups vegetable or chicken broth
Instructions
- Preheat the oven to 400°F (200°C).
- In a large rimmed baking dish or sheet pan, combine butternut squash, onion, sage, rosemary, and thyme. Toss with 2½ tablespoons olive oil, ½ teaspoon salt, and freshly cracked black pepper. Nestle each garlic half cut-side down among the vegetables.
- Create a small well in the center and place the block of feta. Drizzle with the remaining olive oil.
- Roast until the squash is tender and the feta is lightly caramelized, about 30–35 minutes.
- Remove and discard the herb sprigs. Squeeze the roasted garlic out of its skins. Transfer the vegetables and feta to a blender, add the broth, and blend until smooth. Alternatively, use an immersion blender in a pot.
- Warm the soup on the stove if needed, then ladle into bowls and garnish with extra feta and fresh thyme leaves.
Notes
- Makes about 7 cups total.
- Blending in a blender yields the creamiest texture; an immersion blender is a good alternative.
- To thicken the soup, simmer uncovered on the stove until reduced to your liking.
- A spoonful of Calabrian chili paste or chili crisp is a delicious finishing touch for heat.
Nutrition (per serving)
Calories: 200 kcal | Carbohydrates: 14 g | Protein: 7 g | Fat: 14 g | Saturated fat: 5 g | Fiber: 2 g | Sugar: 3 g | Sodium: 476 mg