There’s something magical about a warm bowl of Butternut Squash Feta Soup on a cool evening.

It’s creamy, savory, and has just the right touch of sweetness from honey and roasted garlic.

Why You’ll Love This Recipe

What makes this soup special is its balance—earthy roasted squash, salty feta, sweet honey, and garlic that’s so soft and mellow it melts into the broth.

It’s incredibly satisfying without being heavy.

I also love how adaptable it is. Use frozen squash when you’re short on time, and switch up the herbs depending on your mood. I

t’s nourishing, simple, and full of comforting fall flavors.

What You’ll Need (Ingredient Highlights)

Butternut Squash: Naturally sweet and smooth when roasted. Fresh or frozen both work well.

Feta Cheese: Adds creaminess and a bit of tang. A block melts better than crumbles.

Garlic: Roasting the garlic brings out its sweetness.

Olive Oil: Helps everything roast beautifully and adds flavor.

Sage or Herbs: Sage is classic, but thyme or rosemary are delicious too.

Vegetable Broth: Gives the soup its body—use low-sodium so you can adjust seasoning.

Honey: Balances the saltiness of the feta and enhances the natural sweetness of the squash.

Pro Tips Before You Start

If using fresh sage, don’t roast it—add it after roasting so it keeps its fragrance.

Roasting garlic in the same pot simplifies things—no need for extra dishes!

For a thicker soup, reduce the broth slightly. For a lighter version, add more broth while blending.

Use a high-powered blender for the silkiest texture, or an immersion blender for less cleanup.

How to Make Butternut Squash Feta Soup

Step 1: Preheat the Oven

Set your oven to 400°F (200°C).

This gives the squash and garlic time to slowly caramelize and deepen in flavor.

Step 2: Prep the Ingredients

In a Dutch oven or any oven-safe braising pot, add the cubed butternut squash, olive oil, kosher salt, and herbs (only if using dried).

Toss everything gently to coat.

Step 3: Add the Feta and Garlic

Place the block of feta cheese in the center of the pot, nestling it between the squash cubes.

Tuck in the halved garlic bulb, cut side down, among the vegetables.

This will allow it to roast gently and infuse the soup.

Step 4: Roast Until Tender

Cover the pot and bake for 45 minutes to 1 hour, or until the squash is fork-tender and the feta looks soft and golden.

Your kitchen will smell amazing at this point!

Step 5: Add Liquid & Seasonings

Remove the garlic from the pot and carefully squeeze out the softened cloves back into the roasted squash.

Add the honey, vegetable broth, and any fresh herbs you reserved earlier.

Step 6: Blend Until Smooth

Using a handheld immersion blender directly in the pot, blend the mixture until it’s completely smooth and creamy.

Alternatively, transfer everything to a high-speed blender in batches and purée.

Step 7: Taste and Adjust

Taste the soup and add extra salt or broth if needed.

Depending on the saltiness of your feta, you may not need much.

Step 8: Serve and Garnish

Ladle the soup into bowls.

Finish each serving with a small drizzle of honey for contrast and serve with crispy feta toast or crusty bread.

What to Serve It With

Grilled cheese sandwiches (especially with sourdough and sharp cheddar)

Toasted baguette slices rubbed with garlic and olive oil

Feta toasts with chili honey drizzle

A fresh green salad for a lighter meal

Variations / Substitutions

Frozen squash: Works just as well. Use two 12-oz bags and roast straight from frozen.

Cheese: Goat cheese or Boursin can replace feta for a twist.

Broth: Chicken broth can be used if you’re not vegetarian.

Herbs: Try thyme or rosemary for a slightly woodier flavor.

Storage & Leftovers

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 3 months in a freezer-safe container. Thaw in the fridge overnight.

Reheating: Gently warm on the stovetop over low heat. Stir well to recombine any separated liquid.

FAQs

Can I use pre-cut or frozen butternut squash?
Yes! Frozen squash saves time and roasts well. No need to thaw before roasting.

Can I make this dairy-free?
Swap feta with a plant-based cheese and use unsweetened dairy-free yogurt for a similar creamy texture.

What if I don’t have a Dutch oven?
You can use a casserole dish or any oven-safe baking dish, then transfer everything to a pot for blending.

Is this soup freezer-friendly?
Absolutely. Let it cool completely, then freeze in portions. It reheats well on the stovetop.

How do I make the soup thicker?
Use slightly less broth when blending, or simmer the blended soup to reduce and thicken.

Can I add more protein?
Try stirring in shredded chicken or topping with crispy chickpeas for extra protein.

Is it spicy?
Not at all. But you can add chili flakes or a dash of cayenne if you like heat.

Final Thoughts

This Butternut Squash Feta Soup is one of those recipes I come back to every fall and winter.

It’s comforting, colorful, and full of flavor. Whether you’re serving it for a cozy dinner or prepping lunches for the week, it never fails to impress.

I hope you enjoy every creamy, garlicky spoonful. And don’t skip the honey drizzle—it’s the finishing touch that brings it all together.

The Boat Shed Kitchen

Butternut Squash Feta Soup

This butternut squash feta soup is everything I crave on a chilly day—creamy, savory, and slightly sweet from honey and roasted garlic. Roasted feta adds a rich, salty depth that takes this soup over the top. It’s the kind of meal that wraps you in warmth with every spoonful.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 4

Calories: 260

Ingredients Method Notes

Ingredients

  

• 5 cups Butternut Squashcubed (about 1 medium squash or 2 12 oz frozen bags)
• 1 bulb Garlic bottom half only
• ⅓ cup Olive Oil
• ¼ teaspoon Kosher Salt
• 4 leaves Sage or 1 teaspoon dried herb of choice
• 1⅓ block Feta 8 oz
• 4 cups Vegetable Broth 32 oz
• 2¼ tablespoons Honey

Method

 

1. Preheat oven to 400°F (200°C).
2. In a Dutch oven, combine squash, olive oil, salt, and dried herbs. Toss well.
3. Nestle the feta block and garlic bulb (cut side down) into the pot.
4. Cover and roast for 45–60 minutes until squash is tender.
5. Remove garlic, squeeze roasted cloves into pot.
6. Add honey, broth, and fresh herbs.
7. Blend until smooth using an immersion or standard blender.
8. See full steps with tips & photos → https://theboatshedcafe.com/butternut-squash-feta-soup/

Notes

• Roasting the garlic and feta together builds flavor right in the pot.
• If using frozen squash, no need to thaw—just toss and roast as-is.
• Use a high-speed blender for ultra-smooth texture.