Roasted Feta and Butternut Squash Soup

A warm and comforting roasted feta and butternut squash soup, perfect for transitioning to the cozy fall season. Served with crispy feta toast and a drizzle of hot honey for a sweet and savory experience.

By @grilledcheesesocial

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 5 cups butternut squash
• 0.33 cup olive oil
• 0.5 bulb garlic bulb bottom half only
• 8 oz feta cheese
• 0 feta cheese sliced for toast
• 0 bread sliced for toast
• 0 hot honey for drizzling
• 2 tbsp honey
• 32 oz vegetable broth
• 4 leaves sage leaves or 1 tsp of your fav dried herb

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the cubed butternut squash, olive oil, and half a garlic bulb in a baking dish. Add the chunk of feta on top.
3. Cover the baking dish with a lid or foil and roast in the oven for 25-30 minutes until the squash is tender and feta is golden.
4. While the squash is roasting, prepare the crispy feta toast by spreading sliced feta on bread slices, and broiling until melty and bubbly. Drizzle with hot honey after toasting.
5. Remove the baking dish from the oven. Set the garlic bulb aside, and transfer everything into a blender. Add the honey, vegetable broth, and sage leaves.
6. Squeeze the roasted garlic into the blender. Puree until smooth using a blender, food processor, or immersion blender.