Roasted Butternut Squash Soup with Feta at the Table

Two bowls of roasted butternut squash soup topped with feta crisps.

This Roasted Butternut Squash Soup with Feta is not your average comfort food. An simple, silky bowl of goodness, this soup is a nutritional powerhouse, reliable for fall and winter. We take things up a notch by roasting the veggies to caramelized perfection in the oven. But wait, there’s more! We top it off with feta crisps, creating a symphony of tastes and textures that’s practically otherworldly.

Benefits of Roasting Butternut Squash

Forget the stovetop standard; we’re taking butternut squash soup to a whole new level! While stovetop versions are undeniably tasty, roasting the squash and its veggie companions is a game-changer..

No matter how you prepare it, butternut squash is full of health benefits and can support eye health, boost immunity, improve bone health, and support digestion. Plus, roasting it can:

Enhance the Flavor – The roasting process helps deepen the flavors and caramelizes the sugars in the squash, creating a sweet and savory taste.
Make Preparation Simple – Roasting makes the squash super soft, meaning it’s way easier to blend.

Ingredient Notes

The feta crisps are technically optional but we highly recommended them to take this recipe to the next level!

Butternut Squash Soup

Butternut Squash – Look for squash that is beige or light orange in color, has smooth, firm skin, and is free from bruises or blemishes. Or, save time, and use pre-chopped squash instead!
Garlic – Make sure to use a whole bulb of garlic.
Olive Oil – We prefer the strong flavor of olive oil, but avocado oil will also work.
Kosher Salt – Adjust to taste.
Herbs – We opt for sage leaves, but any herb you have on hand will taste great.
Feta – Use a block of full-fat feta cheese, not crumbles.
Vegetable Broth – Look for a low-sodium variety. Chicken broth can be substituted.
Honey – Swap with brown sugar, if desired.

Feta Crisps

Feta – Use feta crumbles, not a block of feta, for this topping.
Za’atar Seasoning– This adds a savory, tangy taste we adore.

Butternut squash cubes, a block of feta, and a head of garlic topped with oil in a baking dish.

Cooked butternut squash, feta, nad garlic in a pot.

Elevate Your Comfort Food with Step-By-Step Instructions for Roasted Butternut Squash Soup

For the Soup

Season. Add the oil, squash, salt, and dried (NOT fresh) herbs to a braiser pan or oven-safe cookware such as a Dutch oven. Toss to combine and coat. Then, place the feta in the middle, and nestle the garlic cut side down next to it.
Cook. Cover the dish, and bake in a preheated oven until the squash is caramelized and fork-tender.
Add the remaining ingredients. Squeeze the garlic cloves into the pot, and add the remaining ingredients.
Blend. Transfer the mixture to a blender or food processor. Or, use an immersion blender to purée the ingredients until smooth and silky.
Season. Adjust the seasonings to taste.

For the Topping

Combine. Add the feta and za’atar to a bowl, and toss to combine.
Bake. Spoon tablespoons of the cheese mixture onto a baking sheet lined with parchment paper or a slipmat. Use the back of a spoon to flatten gently. Transfer the cheese to a preheated oven, and bake until it’s golden in color and the edges are browned.
Cool. Allow the cheese to cool and solidify on the baking sheet, and add them to your bowls of soup just before serving.

Serving Suggestions

Our simple Roasted Butternut Squash Soup recipe is the star of the show and can be relished as a complete, plant-based meal all on its own. Or, enjoy it with a turkey caprese sandwich, a chickpea chicken salad wrap, a fall harvest salad, or chicken drumsticks and potatoes.

And don’t forget to include a side of pita bread or no knead olive focaccia bread!

Craving a little crunch instead? Our roasted butternut squash salad keeps the same cozy fall flavor in a fresh, colorful bowl.

A spoon scooping a bite of roasted butternut squash soup with feta crisps.

How to Store, Freeze, and Reheat

If you have leftovers or plan on making this recipe ahead of time, we highly recommend making a fresh batch of feta crisps just before serving. Otherwise, they’re likely to become soggy.

Store: Once cooled, leftover soup can be transferred to an airtight container and kept in the fridge for up to four to five days.
Freeze: Keep your butternut squash soup in the freezer for up to three months. For simple meals, we love to freeze it in soup cube trays. Then, pop them into a sealable bag, and you can easily pull out a cube or two to reheat for single-serve meals!
Reheat: Warm individual portions in the microwave. Or, heat a large batch in a pot over medium heat on the stove.

Common Questions About This Roasted Butternut Squash Soup Recipe

What does feta add to butternut squash soup?

Feta brings a tangy, salty kick that perfectly balances the natural sweetness of the squash. Plus, it adds a little creaminess and a pop of flavor in every spoonful!

Why roast the butternut squash for soup?

Roasting brings out the squash’s caramelized, nutty sweetness, giving it way more depth of flavor than boiling. It also makes the squash super tender and simple to blend.

Is butternut squash soup supposed to be sweet or savory?

It’s a little of both! The squash naturally adds sweetness, but the feta and broth keep things savory and well-rounded.

What spices go well with butternut squash soup?

If you want to customize this soup, cinnamon, nutmeg, and cumin are all great choices. A little chili powder or smoked paprika can add warmth and just a hint of spice.

More Scrumptious Soup Recipes

Ready to expand your soup repertoire? Here are some more savory soup recipes to tickle your taste buds:

Two bowl of roasted butternut squash soup topped with feta crisps.

the Ayyem kitchenServings: 4 servings

Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins

Make this simple roasted butternut squash soup with feta crisps for a filling, nutritious, comfort food you’ll never get bored of eating! Email

Ingredients

1/3 cup olive oil
5 cups butternut squash cubed (about 1 medium butternut squash) or 2 (12-ounce) bags of frozen butternut squash
1/4 teaspoon kosher salt
4 sage leaves or 1 teaspoon of herb of choice
1/2 bulb garlic bottom half only
1 (8 ounce) feta block
2 Tablespoons honey or brown sugar
1 quart (32 ounces) vegetable broth

Instructions

Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
In a braiser pan or oven-safe cookware like a Dutch oven, add the extra virgin olive oil, butternut squash, salt, and the dried herbs if using — if using fresh herbs, reserve for later, and toss to coat. Place the feta chunk in the middle of the pot, and nestle the bulb of garlic (cut side down) next to it. Bake, covered for 45 minutes to 1 hour or until the squash is fork-tender.1/3 cup olive oil, 5 cups butternut squash, 1/4 teaspoon kosher salt, 4 sage leaves or 1 teaspoon of herb of choice, 1/2 bulb garlic, 1 (8 ounce) feta block
Remove the pot from the oven, and take out the roasted garlic bulb. Carefully squeeze the roasted garlic cloves out into the pot. Add the honey, veggie broth, and the fresh herbs if using them.2 Tablespoons honey or brown sugar, 1 quart (32 ounces) vegetable broth
Use a blender, food processor, or a handheld immersion blender to blend the ingredients into a smooth purée.
Taste and season with more salt, if desired.
Top with feta cheese crisps just before serving. (See recipe below)

Equipment

1 Braiser Pan Power Blender.

1 blender

Notes

Feta Crisps Recipe:Ingredients:

4 ounces feta cheese crumbles

2 Tablespoons za’atar seasoning

Instructions:

Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Line a baking sheet with parchment paper or a slipmat, and set aside.
In a small bowl, combine the feta cheese crumbles and za’atar, tossing gently to coat and combine.
Spoon heaping tablespoons of the cheese mixture onto the prepared baking sheet. Gently flatten with the back of a spoon.
Bake the cheese crisps for 6 to 8 minutes or until they achieve a golden color with slightly browned edges.
Once done, remove the crisps from the oven, and let them cool on the baking sheet for 5 minutes before serving.