Creamy Squash & Feta Soup
A no-work soup! Just bake everything together and blend it all up. Squash, feta and thyme are a perfect combination for a fall or winter soup. Make it for lunch, or have a second bowl to fill you up for supper. Find it hard to cut a squash? Put it in a microwave on high for 1 minute to soften the skin. Save your fingers!
Check out NEN's Soup page or:Squash Soup with Horseradish Cream, Minestrone Soup in an Instant Pot, Provencal Vegetable Soup
Ingredients
1 medium acorn or butternut squash, abut 2 1/2 lb. or pre-purchased squash cubes
1/2 bulb garlic (bottom half)
1/3 cup olive oil, divided
1/4 teaspoon Kosher salt
2 teaspoons dried thyme or 4 sprigs fresh thyme
8 oz. feta cheese
4 cups vegetable or chicken broth
2 tablespoons honey
1 tablespoon balsamic vinegar
Toasted pepitas, chopped and toasted nuts, red pepper flakes, croutons or garnish of your choice
Method
Heat an oven to 400 degrees F.
If using a whole squash, cook it on high in a microwave for 1 minute to loosen the skin. Cut the squash into cubes.
Drizzle most of the olive oil over the squash cubes, season with salt and toss to coat and place in an oven safe pot with a secure lid.
Cut the garlic bulb in half. Leave the peel on. Using the bottom half, place it alongside the squash.
Nestle the block of feta into the midst of the squash, making sure it touches the bottom of the pot.
Scatter the thyme on top of the squash and garlic and drizzle the rest of the olive oil over everything..
Bake, covered, at least 55-60 minutes, until the squash is tender and the feta is very soft. They should both smoosh down when pressed with a spoon. Squeeze the softened garlic out of the peel and discard the peel.
While the squash is baking, make the broth and keep warm.
Remove the pot from the oven. Discard the thyme sprigs, if using. Add the broth (less if the squash is small), the honey and balsamic vinegar.
Using either an immersion blender or in an upright blender, purée the soup until smooth, Add more salt if desired.
Serve with garnishes, if desired. Toast the pepitas or nuts on a pan over medium-high heat, moving them frequently to avoid burning. Remove from heat and sprinkle them over the soup.
A no-work soup! Just bake everything together and blend it all up. Squash, feta and thyme are a perfect combination for a fall or winter soup. Make it for lunch, or have a second bowl to fill you up for supper. Find it hard to cut a squash? Put it in a microwave on high for 1 minute to soften the skin. Save your fingers!
Check out NEN's Soup page or:Squash Soup with Horseradish Cream, Minestrone Soup in an Instant Pot, Provencal Vegetable Soup
Ingredients
1 medium acorn or butternut squash, abut 2 1/2 lb. or pre-purchased squash cubes
1/2 bulb garlic (bottom half)
1/3 cup olive oil, divided
1/4 teaspoon Kosher salt
2 teaspoons dried thyme or 4 sprigs fresh thyme
8 oz. feta cheese
4 cups vegetable or chicken broth
2 tablespoons honey
1 tablespoon balsamic vinegar
Toasted pepitas, chopped and toasted nuts, red pepper flakes, croutons or garnish of your choice
Method
Heat an oven to 400 degrees F.
If using a whole squash, cook it on high in a microwave for 1 minute to loosen the skin. Cut the squash into cubes.
Drizzle most of the olive oil over the squash cubes, season with salt and toss to coat and place in an oven safe pot with a secure lid.
Cut the garlic bulb in half. Leave the peel on. Using the bottom half, place it alongside the squash.
Nestle the block of feta into the midst of the squash, making sure it touches the bottom of the pot.
Scatter the thyme on top of the squash and garlic and drizzle the rest of the olive oil over everything..
Bake, covered, at least 55-60 minutes, until the squash is tender and the feta is very soft. They should both smoosh down when pressed with a spoon. Squeeze the softened garlic out of the peel and discard the peel.
While the squash is baking, make the broth and keep warm.
Remove the pot from the oven. Discard the thyme sprigs, if using. Add the broth (less if the squash is small), the honey and balsamic vinegar.
Using either an immersion blender or in an upright blender, purée the soup until smooth, Add more salt if desired.
Serve with garnishes, if desired. Toast the pepitas or nuts on a pan over medium-high heat, moving them frequently to avoid burning. Remove from heat and sprinkle them over the soup.