Roasted Butternut Squash Feta Soup

Bill Smith

5 cups butternut squash, cubed (about 1 medium butternut squash) or 2 12 oz bags of frozen butternut squash

½ bulb garlic, bottom half only

⅓ cup olive oil

¼ tsp kosher salt

4 sage leaves or 1 teaspoon of herb of choice

1 8 oz feta chunk

1 quart (32 oz) vegetable broth

2 tbsp honey or brown sugar

Pre-heat oven to 400 degrees.

In a braiser pan or oven safe cookware like a Dutch oven, add extra virgin olive oil, butternut squash, salt, and the dried herbs if you’re using it - if using fresh herbs, reserve for later, and toss to coat.

Place feta chunk in the middle of the pot, and nestle the bulb of garlic (cut side down) where you see fit. Bake, covered, for 45 minutes to 1 hour.

Remove the pot from the oven and take out the roasted garlic bulb.

Carefully squeeze the roasted garlic out into pot and add the honey, veggie broth and the fresh herbs if you’re using them.

Blend the ingredients by either adding them to a blender, a food processor or using a handheld immersion blender to purée until smooth and creamy.

Taste and season with more salt if desired.

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