Viral Roasted Butternut Squash Feta Soup!

Roasted Butternut Squash Feta Soup is the new it girl of the viral soup world.

And it’s a well-deserved title.

Cubes of sweet butternut squash get roasted to perfection, nestled next to a block of feta cheese that gets all soft and creamy and tender garlic that will infuse a sweet, rich, nutty flavor.

Into the blender they go, where they’re joined by a drizzle of honey that’s like sunshine in liquid form. With a few simple whirls of your blender, it transforms into a velvety concoction that’s so easy to make, you’d think there’s some sort of kitchen wizardry involved.

But nope, it’s just you, armed with your trusty pantry staples, conjuring up the creamiest, dreamiest roasted feta soup you can imagine.

This isn’t just soup; it’s comfort itself, with a little zing, and a touch of sweetness.

Viral Roasted Butternut Squash Feta Soup!

5 cups butternut squash peeled and cubed (this is approximately one large butternut squash)

¼ cup good olive oil

¼ teaspoon kosher salt

1/2 teaspoon of crushed red pepper flakes

2 teaspoons Italian seasoning

6-ounce block feta cheese

1 bulb garlic, use a sharp knife to slice 1/4 inch off the top of the garlic bulb

1 quart (32 Ounces) vegetable broth (more or less to your desired consistency)

2 tablespoons honey

Start by preheating your oven to 400 F. Next, prepare the butternut squash by washing it and chopping it into cubes. Place the cubes into a dutch oven, alongside the olive oil, sea salt, black pepper, and Italian seasoning. Toss until the butternut squash is fully coated in the seasonings.

Place the feta cheese block in the center of the pot with the butternut squash, then nestle the garlic bulb, cut-side down, where you see fit.

Place the cover on top of the dutch oven, then place it in the oven to bake for 45 minutes to 1 hour, or until the squash is tender and the cheese is melted.

Remove the pot from the oven, take off the cover, and pull out the garlic bulb. Squeeze the garlic out of the skin and into the pot and add in the honey. Mix until the ingredients are fully combined.

Then, transfer the butternut squash mixture into a high-speed blender, alongside the vegetable broth, and blend until the soup is smooth and creamy.

Taste the soup and season with more sea salt, if desired. Ladle the soup into bowls, top with the pumpkin seeds, croutons, or an extra sprinkle of feta cheese. Enjoy!