Roasted Butternut Squash Feta Soup

Name: Roasted Butternut Squash Feta Soup
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 3 cups butternut squash (peeled and cubed (16 ounces total)); 1 large sweet onion (cut into wedges); 1 sprig fresh sage; 1 sprig fresh rosemary; 1 sprig fresh thyme (plus more leaves for garnish); Kosher salt (and freshly cracked black pepper to taste); 1 whole garlic head (cut in half lengthwise); 1 6 -ounce feta block (plus 1 more ounce for garnish); 3 tablespoons extra virgin olive oil; 4 cups vegetable broth ( or chicken broth)

You’re going to love this creamy and delicious, Roasted Butternut Squash Feta Soup all made on a sheet pan then blended until smooth!

⏱ 60 menit 🔨 Persiapan 25mnt 🔥 Masak 35mnt 📊 Sedang 🍽 6 porsi 👁 42

Langkah-langkah

Preheat oven to 400°F.
Combine butternut squash, onion, sage, rosemary and thyme in a large baking dish & toss with 2½ tablespoons olive oil, ½ teaspoon salt & fresh cracked black pepper. Nestle each half of the garlic head into the vegetables, cut side down.
Create a hole in the center and place feta block, drizzle with remaining olive oil.
Roast until squash is tender and feta is caramelized, about 30-35 minutes.
Remove herbs and squeeze out roasted garlic. Transfer vegetables and cheese to the blender; add broth and blend until smooth. Warm on the stove when ready to serve. Ladle soup into bowls; garnish with extra feta and fresh thyme leaves.

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