Roasted Feta Soup
Baked feta pasta just got a new pal: entering 'Roasted Feta Soup'! This roasted feta soup is roasted with a block of Athenos feta, butternut squash, herb of choice and then blended together with vegetable broth for a perfectly bright and smooth fall soup!
Preparation time
15 minutes
Cooking time
60 minutes
Total time
75 minutes
INGREDIENTS
4-6 SERVINGS| 5 cups | butternut squash, cubes (about 1 medium butternut squash) |
| 1/2 bulb | garlic, bottom half only |
| 1/3 cup | olive oil |
| 1/4 tsp | Kosher salt |
| 4 leaves | sage or 1 tsp of herb of choice |
| 8 oz | Athenos Crumbled Traditional Feta Cheese |
| 1 quart (32oz) | vegetable broth |
| 2 tbsp | honey or brown sugar |
Method
-
- Preheat oven to 400 degrees.
- In a dutch oven or oven-safe cookware, add extra virgin olive oil, butternut squash, salt, and the dried herbs if you’re using it — if using fresh herbs, reserve for later, and toss to coat. Place the feta chunk in the middle of the pot, and nestle the bulb of garlic (cut side down) where you see fit. Bake, covered, for 45 minutes to 1 hour.
- Remove the pot from the oven and take out the roasted garlic bulb. Carefully squeeze the roasted garlic out into the pot and add the honey, veggie broth and the fresh herbs if you’re using them. Blend the ingredients by either adding them to a blender, a food processor or using a handheld immersion blender to purée until smooth and creamy.
- Taste and season with more salt if desired.
