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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.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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.