As soup season continues, I find myself wanting new takes on classic soups and that’s how this Roasted Feta Soup with Feta Seed Crisps was born! The base of the soup is a creamy, salty and savory roasted butternut squash and feta purée with automatic hits of garlic and sage. It’s one of the coziest soups I’ve ever made, which is just in time for fall to slowly turn into winter.
This rich soup is perfect for a chilly night when you need something to warm you from the inside. Plus, the crispy feta chips on top make every bite absolutely perfect. You know I love my soups with a topping!
Table of contents
The ingredients you’ll need for this creamy feta soup
The ingredients for this soup are so simple, but when combined they make something magical. This fun spin on a classic butternut squash soup is a great go-to for any time you need a little extra comfort in your life. Here’s what you’ll need:
- 1 medium butternut squash, 2 1/2 pounds, peeled and cubed
- 1 garlic head, halved
- 2 tablespoons extra-virgin olive oil, plus more for topping
- 3 fresh sage leaves, plus more for topping
- 1/2 teaspoon red pepper flakes
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 (8-ounce) block of feta
- 4 cups vegetable broth or stock
- Chili oil of choice for topping
How to make the butternut squash and feta soup
Making this soup is easy and only takes a bit of time. But since it’s all made in a dutch oven, you don’t even have to stand over the stove and keep and eye on it! Just pop the ingredients in the oven and voila, they’re ready to go in the blender.
- Position a rack to the bottom of the oven and preheat to 400°F. Add another rack to the top.
- In a large dutch oven, add the cubed butternut squash, the halved garlic, olive oil, sage leaves, red pepper flakes and the block of feta. Season with a pinch of salt and a few big cracks of black pepper.
- Cover and add this to the bottom rack of the oven. Roast for 40-45 minutes or until the squash is softened.
- When the dutch oven is out of the oven, squeeze out the garlic cloves into the pot and discard the skin. Add everything from the pot into a high-powered blender, add the vegetable stock, and blend until smooth. Taste and season with salt and pepper as needed.
Why roast a whole block of feta?
The block of feta in this recipe is what makes it so special, so don’t skip it! Feta is perfectly creamy and salty, making the flavors in this soup pop. The smooth butternut squash is simply begging to be paired with something with a bit more punchiness, and feta is the perfect answer.
What you need for the crispy feta topping
The feta chip topping pulls this whole recipe together. Smooth soup always needs a topping, so when in doubt, add crispy cheese!
- 1 (8-ounce) block of feta, or box of feta crumbles
- 1 tablespoon caraway seeds
- 1 tablespoon sesame seeds
- 1 tablespoon fennel seeds
- 2 tablespoons extra virgin olive oil
How to make the feta chips
These feta chips are not only perfect for this butternut squash soup, but so many other things. You can add them to a salad like a crouton, to roasted veggies for a varied texture element or to any other soup that needs a salty hit! The possibilities are endless.
- In a small bowl, crumble in the feta for the feta crisps. Add the seeds and olive oil and mix this together. Mash it into as much of a feta-seed paste as possible.
- Press the feta seed mixture onto a lined baking sheet, making it about half a centimeter thick. Add this to the top rack of the oven and roast for 25-30 minutes at 400°F, or until the feta is a deep dark brown, and very crisp. Set aside, and when they are cool enough to handle, break them into chips.
Looking for more cozy soup recipes?
It’s that time of year again, and I couldn’t be more excited.
And that’s everything for this Roasted Feta and Butternut Squash Soup!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Roasted Feta and Butternut Squash Soup
Equipment
- 1 large dutch oven
- 1 large blender
Ingredients
- 1 medium butternut squash 2 1/2 pounds, peeled and cubed
- 1 garlic head halved
- 2 tablespoons extra-virgin olive oil plus more for topping
- 3 fresh sage leaves plus more for topping
- 1/2 teaspoon red pepper flakes
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 (8-ounce) block of feta
- 4 cups vegetable broth or stock
- Chili oil of choice for topping
For the feta seed crisps
- 1 (8-ounce) block of feta or box of feta crumbles
- 1 tablespoon caraway seeds
- 1 tablespoon sesame seeds
- 1 tablespoon fennel seeds
- 2 tablespoons extra virgin olive oil
Instructions
- Position a rack to the bottom of the oven and preheat to 400°F. Add another rack to the top.
- In a large dutch oven, add the cubed butternut squash, the halved garlic, olive oil, sage leaves, red pepper flakes, and the block of feta. Season with a pinch of salt and a few big cracks of black pepper.
- Cover and add this to the bottom rack of the oven. Roast for 40-45 minutes or until the squash is softened.
- In another small bowl, crumble in the feta for the feta crisps. Add the seeds and olive oil and mix this together. Mash it into as much of a feta-seed paste as possible.
- Press the feta seed mixture onto a lined baking sheet, making it about half a centimeter thick. Add this to the top rack of the oven and roast for 25-30 minutes, or until the feta is a deep dark brown, and very crisp. Set aside, and when they are cool enough to handle, break them into chips.
- When the dutch oven is out of the oven, squeeze out the garlic cloves into the pot and discard the skin. Add everything from the pot into a high-powered blender, add the vegetable stock, and blend until smooth. Taste and season with salt and pepper as needed.
- If you'd like, add another glug of olive oil to a pan over medium heat. When the oil has had a few minutes to heat up, fry any extra sage leaves in the oil for 1-2 minutes, or until the sage is a shade darker and has stopped sizzling. Transfer to a paper towel to drain.
- To serve, spoon the soup into bowls, top with a few of the feta crisps, fried sage leaves, and a drizzle of chili oil.
Hi Justine,
I can’t wait make the crackers and soup. I was looking at the recipe and you listed feta seeds. What are they?
Ahh apologies for the error! That was meant to say “fennel seeds” – it’s been updated!
If only feta seeds existed, a girl can dream 💭
This looks so good!
Quick question, what are feta seeds? Do you mean fennel seeds?
Yes, that’s correct. The recipe has been updated, apologies for the error!
Love these recipes and I can’t wait to make them!! Quick question on the crisps – the recipe calls for “feta seeds” is that supposed to read flax? Thanks you so much
Fennel seeds! The post has been updated, apologies for the error!
You had me at feta seed crisps…this looks amazing and can’t wait to make it! Could I use frozen butternut squash cubes instead of fresh?
Holy Moly! Every time I make a new recipe of yours I’m like there’s no way you can top the last one (I’ve literally made the last 3 soups 2-3 times already) you come around and do it again. Creamy, warming, salty and delicious.
You are my Roman Empire!! Slowly but surely, I am converting my whole office to your recipes.
I’m UK based and bought cup measurements because of the number of times I cook your recipes! Is there any way to get a converter into metric on any of your recipes?
This looks so yummy. Curious, why do you add the broth at the end (when blending) vs. when the pot goes into the oven? I would have thought it needed time to warm, meld with the other ingredients…anxious to learn. Cheers.
Hi! This is just so that the liquid isn’t boiling hot when you blend it (which can be very dangerous), the cool broth helps temper the hot ingredients, so it’s safe to blend! If you prefer your soup a bit warmer, add it back to the pot after blending to bring it up to your preferred temp!