Why I Love This Soup, and Hope You Will, Too

With the holidays coming up, I always feel compelled to serve soup, even though it’s often not thought of as a traditional fancy-pants menu item. This soup takes care of that!

Roasted Winter Squash and Feta Soup makes a lovely starter dish, as it’s creamy and decadent and quite unique. Because it’s an appetizer soup, don’t serve it in a huge bowl as though it’s a meal. You don’t want your guests to fill up before the main course!

Plus, the soup is very rich, and just a small bowl is the right amount to get the full enjoyment of the complex flavors. It’s make-ahead easy, so whip it up a day or two before your big event and stash it in the fridge.

Reasons this soup is a hit at Casa SoupAddict:

• Perfect holiday appetizer: Elegant and full of festive flavors.
• Inspired by the viral baked feta trend, with a soup-forward twist.
• Luscious, creamy texture from roasted winter squash and feta.
• Easy to make, with simple ingredients, and practically hands-off.
• Buttery croissant croutons with prosciutto add unique flavor and crunch.
• An elegant, gourmet soup that will impress your guests.

For more Thanksgiving recipes, be sure to check out my collection of Thanksgiving favorites.

Main Ingredients and Substitutions

Winter squash — This soup is wonderfully flexible in that it can use just about any of the winter squashes, from butternut to pumpkin to kabocha, and more. I used pumpkin, plus a delicious honeynut from my garden. Butternut squash is readily available in U.S. grocery stores, both fresh and frozen. Frozen is absolutely fine; just be sure to thaw it before making the soup.

Feta cheese — Choose the best feta that you’re willing to spring for. Don’t use crumbled feta; it will not turn out the way you expect.

Aromatics — Roasted onions and garlic add another layer of flavor to the soup, especially roasted garlic, which tames down into something mild and sweet.

Herbs — This autumn soup is seasoned beautifully with thyme, rosemary, and sage.

Cook’s Notes

• You have a couple of blending options: a regular or high-speed blender, or an immersion blender. I prefer the immersion route for easier clean-up.
• Fresh herbs are lovely but I don’t roast them in the oven; use dried herbs here.
• If you don’t want to fix the croissant croutons, chopped fried sage is a lovely topping.
• This soup holds well in the fridge for several days, perfect for make-ahead meals.

How to Make Roasted Winter Squash and Feta Soup

Ready to make the recipe? Skip to the recipe card now to get the full ingredient list and detailed instructions.

Pre-cook Prep

• Cut the squash into even 1″ cubes.
• Slice the onion into six wedges.
• Measure out your broth ahead of time.
• Keep the feta block whole.
• Prepare croissant croutons while the veggies roast.
• Use quality cheese for the best flavor.

Step 1: Roast the Veggies and Feta

Preheat the oven to 400ºF. Pour about a tablespoon of oil into an oven-proof braiser. Arrange the squash and onion in the pan, drizzle with oil and sprinkle with herbs and salt. Toss to coat. Place a block of feta in the center.

Step 2: Add Remaining Ingredients

When the squash is tender, squeeze in the garlic and add broth. Heat on medium until warmed.

Step 3: Blend the Soup

Using an immersion blender, blend until smooth. Adjust thickness with additional broth if needed. Season to taste.

Step 4: Make the Croissant Croutons

Heat oil in a skillet, fry prosciutto and toast croissant slices. Top with prosciutto and cheese to melt.

Storage

This soup is make-ahead friendly and can be stored in the fridge for up to 5 days. Reheat gently.