Roasted Butternut Squash Feta Soup

Try this delicious, creamy pumpkin soup!

Ingredients

3 cups butternut squash, peeled and diced (about 450g)
1 large onion, sliced
1 sprig of fresh rosemary
1 sprig of fresh thyme (and additional leaves to decorate the soup)
Kosher salt and freshly ground black pepper (to taste)
1 head of garlic, cut in half lengthwise
About 150 g of feta cheese block (and a little more feta for decoration)
3 tablespoons of olive oil
4 cups vegetable or chicken broth

Instructions

1. Heat the oven to 200°C.
2. In a large baking dish, add the pumpkin, onion, rosemary, thyme and mix with 2½ tablespoons of olive oil, ½ teaspoon of salt and freshly ground black pepper. Place the garlic head halves between the vegetables (cut side down).
3. Make a hole in the center of the vegetable mixture and place a block of feta cheese in it and sprinkle with the remaining olive oil.
4. Bake until the squash is tender and the feta is caramelized (about 30-35 minutes).
5. Remove the herbs and squeeze the fried garlic. Transfer the vegetables and cheese to a blender, add the broth and blend until smooth. When you are ready to serve the soup, heat it on the stove. Ladle soup into bowls; garnish with additional feta cheese and fresh thyme leaves.

Yield: 6 servings
Recipe: skinnytaste.com