Simple Roasted Butternut Squash Soup with Feta and Almonds

A bowl of simple roasted butternut squash soup

Simple Roasted Butternut Squash Soup with Feta and Almonds

Course: Main Course

Cuisine: French, Greek

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: Servings

Calories: 349kcal

Author: Edyta

There’s something so comforting about a bowl of warm soup on a chilly day, and this simple roasted butternut squash soup is one I come back to every fall. The roasted squash adds a touch of caramelized sweetness, balanced by the gentle flavor of leeks and potatoes. Top it with feta, Marcona almonds, and a drizzle of olive oil, and it’s impossible not to go back for seconds.

Print Recipe

Ingredients

1 medium butternut squash
2 leeks (white parts only) chopped
½ yellow onion chopped
3 medium yellow potatoes (or 2 large russet potatoes) peeled and cubed
¼ cup extra-virgin olive oil
4 cups chicken or vegetable broth (or 4 cups water + 2 tablespoons Better Than Bouillon)
½ cup heavy cream
3 sprigs fresh thyme
6 tsp crumbled feta cheese
2 tbsp Marcona almonds (or other roasted nuts or seeds)
fresh parsley for garnish
olive oil for finishing
lemon juice (optional) for finishing

Instructions

Preheat the oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil, then sprinkle with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast for about 1 hour, or until tender.
While the squash roasts, trim, wash, and chop the leeks. Peel and chop the onion. Peel the potatoes and cut them into cubes.
Heat the remaining olive oil in a Dutch oven or soup pot over medium heat. Add the leeks and onion, and cook for about 5 minutes, until they are softened. Add the potatoes and thyme; cook for another 5 minutes.
Pour in the broth, cover, and simmer for about 20 minutes, or until the potatoes are soft.
Once the squash is done, remove it from the oven and let it cool slightly. Scoop out the flesh with a spoon or ice cream scoop and add it to the pot.
Stir in the heavy cream. Use an immersion blender to puree the soup until smooth. (If using a countertop blender, work in batches and blend carefully.)
Ladle the soup into bowls. Top each serving with a teaspoon of crumbled feta, a sprinkle of roasted almonds, and some chopped fresh parsley. Drizzle with a touch of olive oil and, if desired, finish with a squeeze of lemon juice.

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