Roasted Butternut & Feta Soup

This soup is adapted from a recipe by @grilledcheesesocial, and it’s one of the cleverest shortcuts I know. Everything roasts together in a single dish, and the block of feta in the middle becomes the creamy base, so there’s no cream and no flour.

Cubed butternut squash and a halved bulb of garlic roast around the feta with olive oil, a drizzle of honey and a few sprigs of thyme. (The original uses sage. I prefer thyme, but either is lovely.) After 45 minutes, it all goes into the blender with broth.

What you get is a rich, velvety soup that tastes as though it simmered all afternoon. A drizzle of chili oil on top is my favorite finish.

Why this butternut feta soup works

• Roasting the squash concentrates its sweetness and gives it depth.

• The feta melts into a creamy base, so there’s no need for cream.

• One dish to roast, one blender to clean, and that’s all.

• Honey and chili oil balance the salty feta with sweetness and heat.

Ingredients for butternut feta soup

• Butternut squash: many stores sell it already peeled and cubed, which saves time.

• Feta: buy a block, not crumbles, so it roasts soft and creamy. I use Athenos.

• JF Spicy Salt: gives gentle heat. Regular salt and a pinch of chili flakes work too.

Ingredients

• 1 butternut squash, peeled and cubed (about 6 cups)

• 1 small garlic bulb, halved crosswise

• Olive oil

• 1 (8 oz) block feta (I use Athenos)

• JF Spicy Salt (or salt) and black pepper

• A drizzle of honey

• A few sprigs fresh thyme or sage

• 4 cups vegetable or chicken broth

• Chili oil, to serve

Method

1. Heat the oven: Heat the oven to 400°F.

2. Fill the dish: In a large baking dish, toss the squash and garlic with olive oil. Nestle the feta in the middle, season everything with salt and pepper, drizzle with honey, and lay the thyme on top.

3. Roast: Bake uncovered for 45 minutes, until the squash is soft and golden at the edges.

4. Blend: Discard the thyme stems and squeeze the roasted garlic out of its skins. Blend the squash, feta and garlic with the broth until smooth, working in batches if needed.

5. Warm and serve: Reheat gently if needed, then ladle into bowls with a drizzle of chili oil. Dinner is served.

Tips for the best butternut feta soup

• Cut the squash evenly so it roasts at the same rate.

• Vent the blender lid when blending hot soup, and cover it with a towel.

• Adjust the thickness with more broth until it’s how you like it.

Substitutions

• Other squash: kabocha or acorn squash work well.

• Dairy-free: skip the feta and blend in ½ cup soaked cashews instead.

• Immersion blender: transfer everything to a pot with the broth and blend right in the pot.

How to store butternut feta soup
Keep it in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently, adding a splash of broth if it’s thickened.

FAQ
Do I need to peel the squash? Yes. The skin stays tough even after roasting.
Is it very salty? Feta is salty, so taste before adding extra salt at the end.
Can I make it ahead? Yes. It reheats beautifully and is even better the next day.

What I used
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• Large baking dish

• Blender, or an immersion blender

• JF Spicy Salt

• Chili oil