Butternut squash soup is a staple when it comes to cozy and comforting winter recipes. But this recipe takes everything that you know and love about butternut squash soup and raises it to the next level. This Roasted Butternut Squash Feta Soup (with Sourdough Feta Croutons) is a creamy bowl of joy. Filled with tender chunks of butternut squash, rich feta cheese, and the perfect amount of herbs and seasonings, this is a soup that only gets better with time. Plus, it's topped with homemade sourdough feta croutons, making this dish feel like an elevated take on grilled cheese and soup. What could be better than that?!
Ingredients
For the Soup:
- 5 Cups Butternut Squash cubed - this is approximately one large butternut squash!
- ⅓ Cup Olive Oil
- ¼ Teaspoon Kosher Salt
- 1 Teaspoon Aleppo Pepper or 1/2 teaspoon of crushed red pepper flakes
- 2 Teaspoons Italian Seasoning
- 1 8 Ounce Block Feta Cheese
- ½ Bulb Garlic cut in half - you'll only be using the bottom half
- 1 Quart (32 Ounces) Vegetable Broth
- 2 Tablespoons Honey
For the Sourdough Feta Croutons:
- 1 Pound Sourdough Bread cubed - this is approximately 3 cups
- 3 Tablespoons Olive Oil
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Italian Seasoning
- 1 8 Ounce Container Feta Cheese Crumbles
Instructions
To Make the Soup:
- To make the soup, start by preheating your oven to 400 F.
- Next, prepare the butternut squash by washing it and chopping it into cubes. Place the cubes into a dutch oven, alongside the olive oil, sea salt, black pepper, and Italian seasoning. Toss until the butternut squash is fully coated in the seasonings.
- Nestle the feta cheese block in the center of the pot with the butternut squash, then slice the garlic bulb and place the garlic, cut-side down, onto the feta cheese block.
- Place the cover on top of the dutch oven, then place it in the oven to bake for 45 minutes to 1 hour, or until the squash is tender and the cheese is melted.
- While the soup is cooking, prepare the feta cheese croutons according to the instructions below.
- Remove the pot from the oven, take off the cover, and pull out the garlic bulb. Squeeze the garlic into the pot and add in the honey. Mix until the ingredients are fully combined.
- Then, transfer the butternut squash mixture into a blender, alongside the vegetable broth, and blend until the soup is smooth and creamy.
- Taste the soup and season with more sea salt, if desired. Ladle the soup into bowls, top with the sourdough feta croutons, then serve and enjoy!
To Make the Sourdough Feta Croutons:
- To make these croutons, start by slicing the bread into cubes.
- Next, add the bread cubes to a bowl alongside the olive oil, garlic powder, and Italian seasoning, and toss to combine.
- Then, line a baking sheet with parchment paper and spread the feta cheese crumbles evenly across the baking sheet.
- Press the bread cubes on top of the feta cheese crumbles, so that the bread will stick to the cheese as it melts!
- Finally, place the baking sheet into the oven and bake for 15 minutes, or until the edges of the feta cheese are crispy.
- Once the croutons are done, remove them from the oven and allow them to cool before removing them from the baking sheet. Then, add them to the soup and enjoy!
Calories: 698kcal | Carbohydrates: 94g | Protein: 15g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 0.4mg | Sodium: 1798mg | Potassium: 817mg | Fiber: 7g | Sugar: 20g | Vitamin A: 19295IU | Vitamin C: 37mg | Calcium: 186mg | Iron: 7mg
Did you make this recipe?
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in your posts and I’ll re-share!
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