This Roasted Feta Soup with Butternut Squash is made all in one pot with simple ingredients that bring creaminess, bold flavors, and pure comfort with the most minimal effort. No milk or cream is necessary, so it’s great for anyone with specific dietary restrictions.
Creamy Feta & Butternut Squash Soup
Have you seen the viral Roasted Feta Soup? I instantly fell in love with Carolina Gelen‘s recipe, but of course, I had to make it with my own twist.
I used Athenos Feta chunk, which you can find at your local grocery store. The feta is both in the recipe and at the very end as a topping—it is SO good!
If you love soup season, this easy soup recipe will be your new comfort food go-to! It’s a great addition to any holiday meal or a cozy weeknight dinner.
The roasted butternut squash adds a subtle sweetness, while the feta cheese brings a tangy and creamy element to this soup, so you don’t need any milk or cream to make it rich and satisfying.
Why You’ll Love It
- One of the easiest soup recipes. Make everything all in one pot!
- A tasty soup that is keto, low-carb, and vegetarian-friendly.
- It will taste delicious with anything from crusty bread to a side salad.
- The salty feta cheese really brings the cream factor!
Main Ingredients
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
- Butternut squash: A tasty fall and winter squash that is naturally sweet, nutty, and buttery when roasted.
- Feta: I used a block of feta cheese to make this an ultra-creamy soup without using any milk or cream!
- Garlic: A must-have ingredient in any savory dish.
- Honey: A touch of honey helps balance out the tangy flavor of the feta and adds a subtle sweetness to the soup.
- Veggie broth: This is the base of the soup, providing all the flavor and depth.
- Sage leaves: Fresh herbs like sage add a warm and earthy flavor to the soup.
- Dried mint: This gets sprinkled onto the soup before serving, adding a fresh and herbaceous element to each spoonful.
Substitutions & Variations
Butternut squash: Any winter squash, such as pumpkin or acorn, can be used in place of the butternut squash.
Veggie broth: For a non-vegetarian option, chicken broth or chicken stock can be used in place of the veggie broth.
Sage: Fresh thyme or rosemary can be used in place of sage for a different herb flavor.
Other topping ideas: Top the soup with red pepper flakes for some added spice. It would also taste delicious with some fresh basil, lemon juice, black pepper, chopped walnuts, or a drizzle of balsamic glaze for added texture and flavor!
How to Make Butternut Squash & Feta Cheese Soup
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!
STEP 1 – PREHEAT OVEN
Preheat oven to 400°F.
STEP 2 – PREP INGREDIENTS
In a Dutch oven or oven-safe dish, add the extra virgin olive oil, butternut squash, salt, and dried Italian herbs. Then, place an 8-ounce feta chunk in the middle of the pot and nestle in a half-cut bulb of garlic (cut side down).
STEP 3 – BAKE
Bake the ingredients covered for 55 minutes at 400°F.
STEP 4 – SQUEEZE OUT GARLIC
Once baked, remove the pot from the oven and remove the roasted garlic bulb. Carefully squeeze the roasted garlic out into the pot and add honey, veggie broth, and fresh sage leaves.
STEP 5 – BLEND
Blend the ingredients by either adding them to a blender or a handheld immersion blender to purée until smooth and creamy. Taste and season with more salt as you like.
STEP 6 – FRY MINT & SERVE
To elevate the soup further, I topped it with chili flakes, grated Athenos feta cheese, and fried mint.
To fry the mint, add 4 tablespoons of olive oil to a small pan and bring to medium heat. Once the olive oil has come to medium heat, add the dried mint, turn off the heat, and mix the mint and oil mixture for 5-10 seconds.
Remove from heat, and you’re ready to use it. Serve and enjoy!
Serving Suggestions
Nothing goes with soup quite like a melty grilled cheese. But if you’re keto or low-carb, you know I’ve always got your back! There are plenty of other delicious options out there that won’t break your macros.
For instance, my Mediterranean Cucumber Salad or Cauliflower Tabbouleh are great veggie-centric side dishes that would pair perfectly with this soup. Or, for a heartier meal, try pairing it with my Low-Carb Taco Burger (Copycat In-N-Out “Animal Style”) or Halal Cart Chicken and Rice Bowls!
Storage
Store any leftover roasted feta soup in an airtight container and store it in the refrigerator for 4 to 5 days.
To freeze, place in a freezer-safe, airtight container and store in the freezer for up to 3 months.
More Recipes You’ll Love
- Keto Lasagna Soup
- Homemade Gyro Bowl Recipe
- Green Goddess Chicken Thighs
- Quick and Easy Gochujang Pasta
Roasted Feta Soup with Butternut Squash
The taste of feta has never been betta with this roasted feta soup! It's tangy and creamy with a touch of sweetness, thanks to the butternut squash. If you're in need of a cozy, comforting, and flavorful meal, this is it!
Ingredients
- 1/3 cup extra virgin olive oil
- 1 butternut squash, cubed
- salt, to taste
- 1 tablespoon dried Italian herbs
- 8 ounces feta chunk (in brine), plus extra feta crumbled for topping
- 1 bulb of garlic, cut in half
- 2 tablespoons honey
- 32 ounces vegetable broth
- 3-4 fresh sage leaves
- chili flakes, to taste
- 1/2 tablespoon dried mint
Instructions
- Preheat oven to 400°F.
- In a Dutch oven or oven-safe dish, add the extra virgin olive oil, butternut squash, salt, and dried Italian herbs. Place the 8-ounce feta chunk in the middle of the pot, and nestle the cut bulb of garlic into the dish (place it cut side down). Bake, covered, for 55 minutes at 400°F.
- Remove the pot from the oven and take out the roasted garlic bulb. Carefully squeeze the roasted garlic into the pot and add honey, broth, and fresh sage leaves.
- Blend the ingredients by adding them to a blender or with a handheld immersion blender. Purée until smooth and creamy. Taste and season with more salt as you like.
- To elevate the soup further, top it with chili flakes, extra crumbled feta, and fried mint (see recipe notes for instructions on how to fry mint).
Notes
To fry the mint, add 4 tablespoons of olive oil to a small pan and bring to medium heat. Once the olive oil has come to medium heat, add the dried mint, turn off the heat, and mix the mint and oil mixture for 5-10 seconds. Remove from heat, and you’re ready to use it. Serve and enjoy!
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