Description
A creamy, comforting soup with roasted butternut squash, topped with tangy feta and crispy homemade croutons.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil, divided
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 2 slices crusty bread, cubed
- 1/2 cup crumbled feta cheese
- Fresh thyme for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes until tender.
- In a pot, heat remaining olive oil over medium heat. Sauté onion and garlic until soft, about 5 minutes.
- Add roasted squash, vegetable broth, and nutmeg to the pot. Bring to a boil, then simmer for 15 minutes.
- Blend soup until smooth using an immersion blender or regular blender. Season with salt and pepper.
- For croutons, toss bread cubes with a drizzle of olive oil and toast in a pan until crispy, about 5 minutes.
- Serve soup topped with croutons, feta, and fresh thyme.
Notes
You can customize the seasonings to taste.