Ingredients Needed
Butternut Squash – you can use a fresh squash and peel and dice it, or for ease, most grocery stores sell pre chopped squash in the produce department, that’s usually what I do! Onion Carrot Garlic Rosemary – I developed this recipe in the summer when fresh rosemary is plentiful! I do think it’s worth grabbing fresh at the store in place of dried. Olive Oil Salt and Pepper Block Feta – The feta you’re looking for comes in a small square shape, not the container of crumbled cheese. If you want extra crumbled feta on top you’ll need to get more for that. If you don’t want to buy double feta, don’t worry about the extra on top! Vegetable Broth – I’ve also used chicken broth, and both work interchangeably Fresh or Dried Sage – unlike the rosemary which really benefits from being fresh, rubbed sage works great in this recipe. If using ground sage, I would cut it in half and add more to taste, if needed. Honey Sourdough Bread – this is simply for some quick skillet croutons that I think really elevate the soup! The tang from the sourdough works so nicely with the flavors of the feta. Chili Crisp (optional) – this optional ingredient adds an extra kick! As a person who doesn’t generally like any spice at all, I was surprised at how much I loved the addition of some mild chili crisp on top.
Garnishing Roasted Butternut Feta Soup
At the very least, I recommend the skillet croutons and a drizzle of honey! Additionally if you have it, it’s super delicious to add extra feta, a sprinkle of sage, and if you’re up for a slight kick- a drizzle of chili crisp. (I always buy mild!)
