Creamy Baked Feta & Butternut Squash Soup

5.0
(3)
3 Reviews

This subtly sweet baked feta and butternut squash soup starts in a casserole dish and ends in the blender for a smooth and creamy finish. The chili crisp adds texture and spice that ties everything together. If you want to tame the heat, you can skip the chili crisp and drizzle the soup with a little olive oil and a sprinkle of paprika instead.

By Nicole McLaughlin
Published on November 21, 2023
Tested by
Hilary Meyer
Hilary Meyer
Tested by Hilary Meyer
Hilary Meyer is a freelance recipe developer, tester and content creator. After graduating from culinary school, she started working as a freelancer in the EatingWell Test Kitchen in 2006, developing and testing recipes.
Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
Active Time:
15 mins
Total Time:
1 hr 15 mins
Servings:
8
Yield:
8 servings
Nutrition Profile:
Sesame-Free Nut-Free Soy-Free Vegetarian

Ingredients

  • 6 cups peeled and cubed butternut squash (from 1 large butternut squash)

  • 1/4 cup extra-virgin olive oil, divided

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon crushed red pepper

  • 1 8-ounce block feta cheese

  • 3 sprigs fresh sage, plus more for garnish

  • 3 sprigs fresh thyme

  • 3 cloves garlic, peeled

  • 4 cups low-sodium vegetable or chicken broth, warmed

  • 1 tablespoon honey

  • 8 teaspoons chili crisp

  • Croutons for garnish (optional)

Directions

  1. Preheat oven to 400°F.

  2. Toss squash with 3 tablespoons oil, salt and crushed red pepper in a 9-by-13-inch baking pan or 3-quart casserole dish. Place feta in the center of the pan and drizzle with the remaining 1 tablespoon oil. Add sage, thyme and garlic to the pan. Cover with foil and bake for 1 hour, uncovering the pan for the last 10 minutes.

    a photo of the process in making the Baked Feta & Squash soup

    Peyton Beckworth, Food Video Fellow

  3. Remove and discard the herb stems; transfer the squash mixture to a blender. Add broth and honey and place the lid on, with the center of the lid open or removed to allow steam to escape. Place a clean towel over the opening. Puree until smooth. (Puree the soup in batches, if necessary.) Divide among 8 bowls. Drizzle each serving with 1 teaspoon chili crisp. Garnish with more sage and croutons, if desired.

    a recipe photo of the Baked Feta & Butternut Squash Soup

    Peyton Beckworth, Food Video Fellow

Nutrition Information

Serving Size: 1 cup

Calories 233, Fat 17g, Saturated Fat 6g, Cholesterol 25mg, Carbohydrates 18g, Total sugars 6g, Added sugars 2g, Protein 5g, Fiber 3g, Sodium 435mg, Potassium 398mg

Frequently Asked Questions

  • Can I use reduced-fat feta cheese?

    No. Reduced-fat feta cheese has a dry, chalky texture that will give this soup a grainy texture. If you want to reduce the saturated fat in the soup, use half a block of full-fat feta cheese instead of the whole thing.

  • Can I use a different type of cheese, like Boursin or goat cheese?

    Yes, but with some changes to the method. Unlike feta cheese, which holds its shape in the oven, soft cheeses like goat cheese or Boursin will melt. If you want to use soft cheese, skip the baking and add it directly to the blender in Step 2.

  • Is the honey necessary or can I omit it? 

    The honey helps balance the flavor, but you can leave it out if you prefer.

An iteration of this recipe was first shared by MacKenzie Smith who runs the account @GrilledCheeseSocial on Instagram and TikTok.

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