There’s just something magical about roasted butternut squash and feta soup, especially when the weather gets chilly. This creamy, dreamy bowl of soup is like a warm hug on a cold day, with rich, earthy flavors from the roasted squash, a touch of sweetness from caramelized onions, and that delightful tang of feta. Plus, it’s easy to make and comes together in about an hour, including prep and roasting time. This soup is a perfect way to cozy up and relax after a long day or to impress guests at a casual gathering.

This recipe has become a staple in my kitchen, and every time I make it, I’m reminded of its simplicity and depth of flavor. There’s no heavy cream here – the butternut squash and feta combine to create an incredibly creamy texture all on their own. If you’re looking for a fall-inspired dish that’s comforting and satisfying, look no further. This soup is sure to be a crowd-pleaser.

Roasted Butternut Squash Feta Soup Recipe

A personal favorite with a twist

I first stumbled on the idea of combining roasted squash with feta during a family holiday meal. My aunt, an adventurous cook, had tried a similar combo in a salad, and I was blown away by the contrast of sweet and salty. I loved the way the creamy feta played off the natural sweetness of the squash, and I immediately thought, “This would make a fantastic soup!” A few tweaks here and there, and voilà – my own take on roasted butternut squash feta soup was born. Now, every time I roast the squash and see that feta turning golden in the oven, I’m transported back to that holiday table. It’s amazing how food can capture memories.

The origins of roasted squash soup

Roasted squash soups have been around for centuries in various forms, with different herbs, spices, and garnishes. They’re popular across many cultures, from creamy pumpkin soups in France to spiced butternut variations in North Africa. The combination of sweet roasted squash and savory ingredients like feta adds a unique twist, giving the soup a Mediterranean flair. Butternut squash itself is a relatively recent culinary star; it was only bred in the 1940s in the United States. Its natural sweetness and creamy texture when roasted make it ideal for soups, and it pairs beautifully with herbs and tangy cheese.

Ingredients that make this soup shine

The ingredients in this soup are simple yet packed with flavor. Here’s a closer look at what makes each one special.

Butternut squash: The star of the soup! Roasting brings out its sweetness and intensifies the flavors. If you don’t have butternut squash, you can substitute with acorn squash or even sweet potatoes for a similar sweetness.
Feta cheese: The feta adds a creamy texture and a tangy kick. I recommend using a block of feta rather than crumbles, as it melts and caramelizes better. Goat cheese can be a nice alternative if you’re looking for a different twist.
Sweet onion: This adds a touch of sweetness and depth. Yellow onions work too, but sweet onions balance the tang of the feta beautifully.
Garlic: Roasted garlic is milder and slightly sweet. It adds a comforting depth to the soup. If you’re short on fresh garlic, a pinch of garlic powder can work in a pinch.
Herbs (sage, rosemary, thyme): These fresh herbs add an earthy fragrance that really elevates the dish. Feel free to swap with dried herbs if fresh isn’t available, though use about half the amount.
Broth: Vegetable or chicken broth both work here. For a vegetarian version, stick with vegetable broth. Homemade broth, if you have it, will make the flavors even richer.

Essential tools for perfecting this soup

You don’t need a lot of fancy equipment to make this soup, but a few key tools will make things easier:

Large baking dish: This is where all the roasting magic happens. Make sure it’s big enough for the squash and feta to spread out in a single layer so everything roasts evenly.
Blender: A high-powered blender will give you the creamiest results, but an immersion blender works too. Just make sure to blend until completely smooth.
Sharp knife: For cutting the butternut squash. Squash can be a bit tough, so a good-quality knife will make prep easier and safer.
Ladle: Not strictly essential, but it makes serving much easier (and less messy!).

Step-by-step: My foolproof method for roasted butternut squash feta soup

Let’s walk through this recipe together. It’s simple, but I’ve learned a few tricks along the way that can make a big difference in flavor and texture.

Preheat and prep
Start by preheating your oven to 400°F. Get a large baking dish and place your cubed butternut squash, onion wedges, and sprigs of sage, rosemary, and thyme in it. Drizzle 2 ½ tablespoons of olive oil over everything, sprinkle with salt and cracked black pepper, and toss it all together. This helps the squash and onions caramelize beautifully as they roast.
Add the garlic and feta
Slice a head of garlic in half, and nestle each half cut-side down into the veggies. Make a little space in the center of the dish and place the block of feta there. Drizzle the remaining olive oil over the feta – this helps it brown up and get deliciously creamy.
Roast until tender and golden
Pop the baking dish in the oven and roast for 30-35 minutes. You’ll know it’s done when the squash is tender and the feta has turned golden and slightly caramelized. The aroma at this stage is incredible – the herbs, garlic, and feta make your kitchen smell like a cozy Mediterranean bistro.
Blend until smooth
Remove the herbs and squeeze the roasted garlic cloves out of their skins (they’ll be soft and mellow). Transfer everything – roasted veggies, garlic, and feta – to a blender. Add the broth and blend until smooth. If the soup seems too thick, you can add a bit more broth to reach your desired consistency.
Heat and serve
Pour the blended soup into a pot and heat over low heat until it’s warmed through. When ready to serve, ladle it into bowls and sprinkle some extra feta crumbles and fresh thyme leaves on top for garnish.

Variations and adaptations for all tastes

Make it vegan: To make this soup vegan, replace the feta with a plant-based cheese or simply omit it. You can also add a few tablespoons of nutritional yeast for a cheesy flavor.
Add some spice: If you like a bit of heat, add a pinch of cayenne pepper or red pepper flakes before blending. It adds a subtle warmth that balances the sweetness of the squash.
Switch up the herbs: If you’re not a fan of sage or rosemary, try basil or oregano instead. These will give the soup a different, slightly fresher flavor profile.
Use different squash: If you can’t find butternut squash, try kabocha or acorn squash. Each type brings a unique flavor, but all work well with the feta.
Make it nutty: For extra richness, blend in a tablespoon of almond butter or cashew cream. It adds a creamy texture and a subtle nutty taste.

Serving and presentation ideas

This soup looks stunning with a few crumbles of feta on top, a sprinkle of fresh thyme, and a drizzle of olive oil. For a fancier touch, add a handful of toasted pumpkin seeds or chopped fresh parsley. Serve it with crusty bread on the side – the kind that’s perfect for dipping. If you’re making this for a dinner party, ladle the soup into shallow bowls so the toppings are more visible. A swirl of Greek yogurt or coconut milk can also add a beautiful touch.

Non-alcoholic beverages to pair with this cozy soup

With the creamy texture and rich flavors of this soup, a refreshing non-alcoholic drink pairs wonderfully. Here are a few ideas:

Sparkling apple cider: The slight sweetness and fizz cut through the creaminess of the soup, adding a festive fall vibe.
Ginger tea: This warming drink complements the earthy flavors of the soup and adds a touch of spice.
Lemon-mint infused water: Light and refreshing, this option cleanses the palate and enhances the herbal notes in the soup.
Chilled cucumber lemonade: A cooling drink with a hint of citrus – perfect for balancing out the warmth of the soup.
Cranberry spritzer: The tartness of cranberry pairs beautifully with the sweetness of the roasted squash and the tang of feta.

Storage and reheating tips

If you have leftovers, you’re in luck – this soup tastes even better the next day! Store it in an airtight container in the fridge for up to 3 days. To reheat, pour it into a saucepan and warm over low heat, stirring occasionally. If the soup has thickened too much in the fridge, just add a splash of broth or water to loosen it up.

This soup also freezes well. Store it in a freezer-safe container, leaving a bit of space at the top for expansion. It should keep for up to 3 months. When you’re ready to enjoy it, thaw in the fridge overnight, then reheat on the stove.

Adjusting the recipe for different servings

This recipe serves about 4 people. If you’re cooking for a larger crowd, simply double the ingredients. When doubling, be sure to use a larger baking dish or roast the squash on two trays so everything browns evenly. For a smaller batch, halve the ingredients but keep an eye on roasting time – it might cook a bit faster.

Troubleshooting common issues

Soup too thick? Add more broth, a little at a time, until it reaches your desired consistency.
Soup too thin? Simmer it on the stove for a few extra minutes to let it reduce slightly.
Not creamy enough? Make sure you’re blending until completely smooth. If you still want more creaminess, add a splash of coconut milk or a dollop of Greek yogurt before serving.

Frequently asked questions

Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day, as the flavors have more time to meld.

Q: Do I have to use fresh herbs?
A: Fresh herbs add a lot of flavor, but if you don’t have them, you can substitute with dried herbs. Just use about half the amount.

Q: Can I make this soup without a blender?
A: Yes! An immersion blender works too, or you can mash everything with a potato masher for a more rustic texture.

Q: Is there a way to make this soup dairy-free?
A: Yes, skip the feta and add nutritional yeast for a cheesy flavor, or use a dairy-free cheese.

Q: What type of squash is best for this soup?
A: Butternut squash is ideal, but acorn or kabocha squash can also work well.

Enjoy experimenting with this cozy roasted butternut squash feta soup recipe – it’s a fantastic way to warm up and savor the flavors of fall. Don’t be afraid to make it your own and share it with friends or family!