You’re going to love my take on the viral sheet-pan, Roasted Butternut Squash Feta Soup, in which you roast butternut squash and feta cheese and blend until smooth.
Roasted Butternut Squash Feta Soup
Who knew butternut squash soup would taste so good with roasted feta cheese?! The roasted garlic, onions, and herbs take this soup to the next level. Next time, I might even eat these vegetables without turning them into soup—the flavor is that good! For more butternut squash soup recipes, try my Butternut Squash Soup with Coconut Milk, Slow Cooker Butternut Squash Pear Soup, and Butternut Squash Lentil Soup.
Why You’ll Love This Butternut Squash Feta Soup Recipe
If you remember the viral tomato feta pasta made all on one sheet pan? Well this is very similar only made with butternut squash and pureed into a soup! It’s so good, and will be on my soup rotation!
- Rich, Creamy Flavor: The combination of roasted butternut, feta, herbs, onion, and garlic creates a complex, savory soup.
- Nutritious: Butternut squash is packed with fiber, vitamins, minerals, and antioxidants, and the feta adds protein.
- Dietary Restrictions: It’s vegetarian, gluten-free, Weight Watchers- friendly, high-fiber, paleo, and anti-inflammatory.
If you make this roasted butternut squash feta soup recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Butternut Squash Feta Soup Ingredients
Here’s everything you need to make this delicious fall soup. The exact measurements are in the recipe card below.
- Butternut Squash: You need a large, sharp knife to cube the butternut squash. However, if you want to make it easier, I have a tip for peeling and cutting winter squash–microwave it for a few minutes first.
- Onion: The sweet onion gets even sweeter as it roasts.
- Herbs: Sage, rosemary, and thyme are hearty fall herbs that smell amazing as they cook.
- Seasoning: Salt and freshly cracked black pepper
- Garlic: Cut a whole head of garlic in half lengthwise and roast it with the veggies. Garlic’s strong flavor mellows as it roasts.
- Feta is the secret ingredient that makes this butternut squash soup creamy without any milk or cream. Buy a whole block, not crumbled cheese.
- Olive Oil enhances the flavor and prevents the vegetables from sticking to the baking dish.
- Broth: Use vegetable or chicken broth to turn the roasted veggies into soup.
How to Make Feta Butternut Squash Soup
This easy roasted feta and butternut squash soup has two main steps: roasting the squash and feta and blending them with broth. The result is a creamy soup with the best flavor. The complete instructions are below in the recipe card.
- Prep the Vegetables: Combine the squash, onion, and herbs in a large baking dish or rimmed sheet pan. Toss the mixture with olive oil, salt, and pepper. Nestle each half of the garlic head into the vegetables, cut side down.
- Feta: Create a space in the center of the squash mixture and place the feta block. Drizzle with the remaining oil.
- Roast the butternut and feta for 30 to 35 minutes at 400°F.
- Blend: Remove the herbs and squeeze out the roasted garlic. Add the vegetables and cheese to a blender. Pour in the broth and blender until smooth.
- How to Serve: Transfer the soup to a pot and warm on the stove until ready to serve. Garnish with extra feta and fresh thyme leaves.
Variations
- Butternut: Buy frozen or fresh precut squash to save time.
- No squash? Substitute sweet potatoes or pumpkin.
- Herbs: If you’re missing an herb, use more of another.
- No blender? You can also use an immersion blender in a pot on the stove, but the soup will be less smooth.
- Thicker Consistency: If you prefer a thicker soup, heat it on the stove with the lid off to let it reduce.
- Spiciness: Garnish with Calabrian chili paste or chili crisp.
What to Serve with Butternut Squash Feta Soup
- Main Dish: This healthy roasted butternut squash soup would be great with a delicious piece of bread to soak up the soup or a simple green salad.
- Side Dish: Serve it with roasted chicken or pork chops.
Storage
Butternut squash soup will last for 5 days in the refrigerator and can be reheated in the microwave or on the stove.
More Butternut Squash Recipes You’ll Love
- Maple Roasted Butternut Squash
- Butternut Squash Soup
- Air Fryer Butternut Squash
- Kale and Butternut Squash Salad with Pears and Almonds
- Roasted Butternut Squash with Onions, Bacon, and Parmesan
Roasted Butternut Squash Feta Soup
Equipment
Ingredients
- 3 cups butternut squash, peeled and cubed (16 ounces total)
- 1 large sweet onion, cut into wedges
- 1 sprig fresh sage
- 1 sprig fresh rosemary
- 1 sprig fresh thyme, plus more leaves for garnish
- Kosher salt, and freshly cracked black pepper to taste
- 1 whole garlic head, cut in half lengthwise
- 1 6-ounce feta block, plus 1 more ounce for garnish
- 3 tablespoons extra virgin olive oil
- 4 cups vegetable broth, or chicken broth
Instructions
- Preheat oven to 400°F.
- Combine butternut squash, onion, sage, rosemary and thyme in a large baking dish & toss with 2½ tablespoons olive oil, ½ teaspoon salt & fresh cracked black pepper. Nestle each half of the garlic head into the vegetables, cut side down.
- Create a hole in the center and place feta block, drizzle with remaining olive oil.
- Roast until squash is tender and feta is caramelized, about 30-35 minutes.
- Remove herbs and squeeze out roasted garlic. Transfer vegetables and cheese to the blender; add broth and blend until smooth. Warm on the stove when ready to serve. Ladle soup into bowls; garnish with extra feta and fresh thyme leaves.
This was easy to make, but too rich with the feta cheese for me. I prefer the recipe that doesn’t use the feta cheese.
Maybe a great recipe but this came up in my “High Fiber” search. 2 grams of fiber is not a high fiber recipe by anyone’s standards. Please reconsider what you designate as “High Fiber”. Thank you. Love what you do!!
Tasty soup! The only change I made was using chicken bone broth to help up the protein
This was easy to make and tasty. Not sure if it would be better to roast the onion in smaller pieces than quarters because my blended soup almost had some grittiness to it for lack of a better word and I think it is because the onions may not have been soft enough
I have come back to this recipe so often I can almost make it without looking – it never gets old. I love it with a few roasted pumpkin seeds sprinkled on top and a slice of toasted sourdough. Amazing!
Easy and delicious .. I substituted goat cheese as I have problems with feta .. but it was really good !! I used a bit more butternut and less stock.. would make it again !! Yummy !
Added roast turkey breast that was slow cooked in cranberry sauce. The garlic was very strong, so I put in the gravy sauce that was made from the turkey juices. Delicious.
Very good. Made as written. Tasted… then added 1 t curry powder, 1 1/2 t peanut butter, 1/2 t freshly grated ginger! I also added 1 T Better than Bullion Chicken flavor. We enjoyed it. Thinking it will be stellar after the flavors meld! 5 star in my book. I
Just enriched the flavor!
Absolutely delicious!!! This soup screams fall to me. Can it be frozen? I wonder if it would separate when it’s defrosted.
I’ve frozen is successfully! It didn’t separate when thawed and tasted just as good as fresh.
I’ve gone back to this recipe again and again. It’s incredibly delicious and relatively easy to make. I’ve needed to substitute dried herbs for fresh due to availability a few times and it’s still turned out beautifully.
The only way I’ll eat squash! I actually hate squash and the consistency, and this soup is incredibly delicious. It’s so easy to throw everything on a sheet on and roast and then use the immersion blender once finished. New favorite soup, so delicious.
Glad you enjoy it!
I love this soup and have made it several times. I don’t have a blender but have used a food processor along with an immersion blender and nutribullet. Each time the consistency is a bit grainy from the feta. Is it supposed to be like that or should it be completely smooth? Thank you!
This is now my favorite butternut squash soup!
Absolutely delicious! The only changes I made were slight. I just roasted cut the ends off the squash and then cut it in half lengthwise, rubbed some olive oil in it and then roasted the halves with the cut side down. It scoops out easily after this but can take a little longer. I have a high powered blender so I didn’t discard the herbs and put them right in the blender. Garnished with pepitas and more feta. We’ll be making more of this for sure!
I added a little extra dried sage and a sprinkle of chili powder once I was heating it up on the stove! Delicious! I also ate it with Ritz roasted veggie crackers! Will be making this often
Review: Roasted Butternut Squash and Feta Soup
This roasted butternut squash and feta soup is a perfect balance of creamy, savory, and slightly tangy flavors. The natural sweetness of the caramelized butternut squash pairs beautifully with the salty, tangy richness of the feta cheese, creating a deeply satisfying and well-rounded taste.
The roasting process enhances the squash’s earthy sweetness, while the feta adds a subtle creaminess and complexity. A hint of garlic, onion, and perhaps a touch of nutmeg or thyme elevates the depth of flavor, making each spoonful comforting yet refined. The texture is silky smooth, with just enough body to feel substantial without being too heavy.
It was DELICIOUS! However the feta didn’t blend well so the soup had a lumpy texture. What would cause that?
Found this recipe yesterday and made this today with lunch. So good and very easy to make!
This soup is so delicious and easy to make. Is there a way to cook the squash without cubing it? My hands aren’t very strong. Maybe roasting halves or whole? Thank you
Jayme,
You can poke holes in the squash while it’s whole and roast. Much like a potato.
Someone else cut it in half and roasted it that way. She said it took a bit longer but worked out fine.
So, so good – my new favorite soup recipe. I made it as directed and added pepitas when serving.
Can you use just crumble feta that you already have on hand?
Wow this soup is so luxurious! Not to mention super easy to make too! I will definitely be making this again!
Delicious !!!!
I added so
I added shrimp seasoned with Tony Chacherie seasoning and sautéed in butter at the end
Scrumptious! Who would have thought to roast feta along with butternut squash? This soup is a winner especially on a chilly fall evening!
This is now my favorite soup. It was perfect and easy! Love love love it.
Hi! I’m making this for the first time…. Is this a recipe I can freeze extra portions of?
Sure
Sorry Forgot to add the 5 stars to my precuous review. Coukd you edit it please?
Amazingly delicious!
So creamy, the sweetnes of the squash finds a perfect balance with the zing of the feta and the roast garlic gives great depth. Plus simple and quick to make!
Ace recipe! Many thanks!
This soup is so creamy and delicious. Not to mention, very easy to make. This will be on repeat for lunch.
Delicious. It’s creamy and very tasty. If you like feta you will enjoy this.
I just made this for tomorrows dinner and it smelled amazing, so I had to taste it. Omg yum!!!! I didn’t have fresh herbs and it still came out great!
Absolutely love this recipe. It’s so delicious and made my house smell amazing when it was roasting!!
Looking forward to making this recipe! Gina, how long will this last refrigerated? Thanks!
Butternut squash soup will last for 5 days in the refrigerator and can be reheated in the microwave or on the stove.
I can’t wait to try this! Do you recommend cows milk or sheep’s milk feta?
Whatever you typically like to eat
I have tried many of the recipes on this website and they have all been a hit. This soup was delicious! Perfect for fall. Thank you!
Glad you enjoyed it!
So great!
This soup is my new obsession. Before making it the first time, I saw it was coming out slightly thin? So I added about 4 cups of butternut squash and only one carton of chicken broth and oh days. It’s so good. So, so good. A new staple in our house! I also drizzled a little chili oil on top for garnish and to give it a little zig. Delish Gina!
Thanks Julia!
Made this for dinner tonight and it is truly amazing! Like fall in a bowl!!! Love it!!
Wow, just wow. A perfect starter for a dinner party. Thank you for an outstanding recipe.
Made this soup today totally yummy…. It’s that time of year to enjoy soup and crusty bread. Very rich tasting. so good
MY GIRL FRIEND MADE THIS SOUP, IT SAID USED A WHOLE HEAD OF GARLIC,
THE GARLIC OVER POWERED THE FLAVOR OF THE SOUP, WAS VERY DISAPPOINTED, SHE TRIED IT BECAUSE IT RECEIVED ALOT OF 5 STARS!!!
Did you roast it first? Roasted garlic is very mellow. But if you don’t like garlic you can omit.
I roasted my garlic, and it was a bit strong. I balanced it out with the cranberry gravy.
Delicious. Best recipe I’ve found yet for Butternut Squash Soup. Love that it uses Feta cheese instead of heavy cream. I also added a can of pure pumpkin puree. Just because I love pumpkin. This will now be my go-to soup recipe!
Glad you enjoyed it!
I love, love, love this soup and have made it twice in the last two weeks.
The feta is fabulous in soup. Who knew!!!!
Thank you!
PS I love all your receipes. Not ever a bad one.
Thanks Ann!
This is the best soup so far this season! I wish I had found it long ago. I did use more squash than the recipe called for because that was how much was in the pre-cut package but this is fabulous and I’ve made it three times already in 2 weeks! Thank you I love it!
Great!!
This soup is easy and addictive. I taste the feta, roasted garlic and herbs more than the butternut squash but it does impart sweetness. I followed the recipe exactly and it was the perfect consistency. I just finished last of the leftovers with a hunk of crusty bread. Delicious!
Delicious. Pleasantly surprised how well it blended. Flavors very good.
This soup was amazing!!!!! Only addition I made was half smoky chipotle Stock and half chicken stock (both Better than Bouillon) for a little kick!
I made this tonight, so good!
Wow, fabulous recipe! Cutting up the squash is the hardest part of the recipe! It is absolutely delicious and your house will smell so good while the vegetables cook. I would never have thought to roast the block of feta with the vegetables. Thank you once again, Gina!
How many squash did you use?
I used one pretty small squash and it weighed more than enough.
Delicious—and I don’t like squash any other way! Tastes so fall and great with grilled cheese for the fam!
Oh my goodness, this soup is FABULOUS!!! I prepared it exactly as written, using vegetable broth. I could eat it all. This would be a perfect addition to my Thanksgiving meal.
Flavors are spot on. If I was to serve immediately I might reduce the amount of broth. Sitting overnight thickened it nicely. My questions – can this be frozen?
Delicious soup!
Can this soup be frozen?
I made this today and just tasted it. Yummy , so far I only added 3 cups of broth and I used bone broth. I will add more if needed when I reheat it. So simple but tasty
this was so easy and delicious. The squash trick was brilliant.
This was easy, smelled delicious while preparing and tasty. I followed recipe as written and my soup is not thick as pictures at all. Still good, but a thin soup/brith consistency.
Correct, use less broth or more butternut if you want it thicker.
It’s roasting as we speak – cannot wait to try! I am a novice so I have a silly question – how do the herbs flavor the squash and feta if they are not blended in? I just want to make sure I am doing it right. Thank you!
Just toss them with the veggies when they roast.
Can’t wait to try receipes
Would this be “safe” for a bariatric patient on pureed foods stage? It looks delicious but the fat content has me stumped. Thanks.
Gina you are a genius! Another flavorful healthy recipe! I made the recipe exactly as written with one little change. I used a bit of dried thyme instead of a sprig because I didn’t have any fresh thyme.
Making this now and it smells delicious!
This recipe was so easy and so delicious! It was the perfect fall soup. I can’t believe how filling it was (although I have to admit I was snacking on the veggies and feta before I blended it-they were THAT good). Great super simple recipe. *I also used dried herbs and it still came out great!
Oh my Gina what a wonderful idea! I just bought some butternut squash to make the slow cooker version so I’ll make this one soon cause I can’t cut the squash with my arthritis. Wonder Gina… Can I just cut the squash in half and bake? Thanks
Delicious and so filling for a soup
Without cream it is so
Smooth and yummy.
OMG! This sounds so delicious! I plan to make this very soon. Since the colder months are approaching, this will be a nice addition to my menu plans. Thanks for posting this. I look forward to trying it!
This sounds so good – I can’t wait to try it. And thank you, thank you, thank you for giving a weight for the butternut squash. I can’t handle/cut butternut squash because it I get “squash hands” dermatitis. This is the one ingredient I almost always purchase pre-cut.
I’m going to try this soup, it’s sounds wonderful. Should I roast additional Feta cheese to garnish the soup when served? Also, could dried herbs be used if fresh aren’t available? Thanks