Description
Roasted cubes of butternut squash and feta caramelize in the oven, then blend into a luscious, velvety soup. A swirl of honey and a sprinkle of thyme add sweet-herbal notes that brighten every spoonful.
Ingredients
- 2 tablespoons olive oil
- 1 medium butternut squash peeled and cubed
- 4 ounces feta cheese
- 1 large onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons honey plus more for drizzle
- 1 teaspoon fresh thyme leaves
- 2 sprigs fresh thyme for garnish
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash, feta cheese, olive oil, honey, fresh thyme leaves, salt, and pepper in a bowl until well coated.
- Spread the mixture in a single layer on a baking sheet and roast for 25-30 minutes until the squash is tender and the feta is lightly browned.
- While the squash roasts, heat a large pot over medium heat and add a drizzle of olive oil.
- Sauté the chopped onion and minced garlic until softened and fragrant, about 5 minutes.
- Add the roasted squash and feta to the pot, pour in the vegetable broth, and bring to a simmer.
- Use an immersion blender to puree the soup until smooth and creamy or carefully transfer to a blender in batches.
- Stir in the heavy cream and adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls, drizzle with extra honey, and garnish each serving with a fresh thyme sprig.
Notes
- You can substitute goat cheese for a tangier flavor.
- Adjust the honey amount to control the sweetness.
- Blend hot soup carefully to avoid splattering and burns.
- Store leftovers in the refrigerator for up to three days.