butternut squash feta soup

This butternut squash and feta soup was so creamy and delicious! What I also loved about it was that it’s super easy to make, it’s basically a one pan meal (if you don’t count the blender haha)!

I like this soup recipe because if you’re not a big fan of cream-based soups or are just tired of the same old butternut squash soup, then this is a really good recipe to mix it up! Because the feta is baked with the butternut squash, it gets nice and a bit melty, so when you blend it with the cooked squash and broth, it gets so creamy and delicious. There definitely is a bit of a kick and you do taste the feta, so if you’re not a feta fan, maybe try my other butternut squash soup recipe!

Will you be trying this??



-1 butternut squash

-1 head of garlic

-block of feta

-olive oil

-bone broth (or vegetable broth if you want to make it vegetarian)

-thyme, oregano, rosemary, salt, pepper or any other spices you choose


  1. Start by peeling your butternut squash. Cut it in half and remove the seeds. Cut into cubes.
  2. Add the squash to a baking sheet lined with parchment paper. Drizzle with olive oil.
  3. Cut the top off the garlic and place it face down on the baking sheet.
  4. Make a space in the squash and put the feta on the baking sheet.
  5. Season the squash with thyme, oregano, rosemary and salt and pepper.
  6. Bake in the oven at 400F for 45 minutes or until the squash is tender. 
  7. Remove the pan from the oven and squeeze out the garlic into your blender then add the squash and feta.
  8. Add your bone broth or other broth to the blender. Blend until smooth.


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