extra-creamy roasted feta soup
see it in action…
extra-creamy roasted feta soup
4
Ingredients
- 1 medium butternut squash (about 2 1/2 pounds), or 2 pounds pre-cut squash
- 1/2 bulb garlic, bottom half only
- 1/3 cup extra-virgin olive oil, divided
- 1/4 teaspoon kosher salt
- 4 sprigs fresh thyme, plus leaves for garnish
- 1 (8-ounce) block feta cheese
- 1 (32-ounce) box vegetable broth (4 cups)
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- toasted pepitas and red pepper flakes, for serving
Instructions
- Heat oven to 400°F. Peel and seed the squash and cut into 1-inch cubes. Transfer to a large Dutch oven. Drizzle with most of the oil, season with salt, and toss to coat. Nestle the feta chunk into the squash, making sure it touches the bottom of the pot. Nestle the bulb of garlic (cut side down) alongside it. Scatter the thyme sprigs on top and drizzle with remaining oil.
- Bake, covered, until the squash is very tender and the feta is very soft (both should smoosh super easily when pressed with a spoon — this is essential to a creamy soup!), 55 to 60 minutes.
- Remove the pot from the oven; discard thyme sprigs. Remove the roasted garlic bulb and carefully squeeze the cloves into the pot. Add the veggie broth (start with less if you’re using a smaller squash), honey, and vinegar. Use a stand blender or immersion blender to blend until smooth. Taste and season with more salt as needed.
- Garnish with toasted pepitas, fresh thyme leaves, and red pepper flakes, if desired.
Adapted from Grilled Cheese Social.
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