Have you checked out the #RoastedFetaSoup yet? It’s the creamiest soup ever, and guess what? No need for milk or cream—just grab a block of Athenos feta! I spiced it up my way and added some crunchy sourdough feta croutons on top, and let me tell you, it was perfection! Trust me, using Athenos feta in your soup recipes instead of milk or cream will totally level up your game! You can find Athenos feta at your local store.
Let’s get cooking for 4 servings!
Roasted Feta Soup
- Yield: 4 1x
- Category: Soup
Ingredients
Scale
- 5 cups cubed butternut squash (about 1 medium squash)
- 1/3 cup olive oil
- 1/4 tsp kosher salt
- 1 tsp Aleppo pepper (or 1/2 tsp crushed red pepper flakes)
- 2 tsp Italian seasoning
- 1 chunk (8 oz Athenos feta)
- 1/2 bulb garlic (halved (use bottom half only))
- 1 quart 32 oz vegetable broth
- 2 tbsp honey
**Sourdough Feta Croutons Ingredients:**
- 1 lb sourdough bread (cubed (about 3 cups))
- 3 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp Italian herbs
- 1 pack (8 oz Athenos feta crumbles)
Instructions
- Preheat your oven to 400 degrees.
- In a dutch oven or large pot, mix butternut squash, olive oil, salt, pepper, and Italian seasoning.
- Place the feta chunk in the middle of the pot and the garlic bulb (cut side down) on top of the feta. Bake, covered, for 45 minutes to 1 hour.
- Remove the pot from the oven and take out the roasted garlic bulb. Squeeze the roasted garlic into the pot and add honey.
- Transfer the mixture to a blender and add the vegetable broth. Blend until smooth and creamy.
- Taste and season with more salt if needed. Top with sourdough feta croutons (recipe below).
**For Sourdough Feta Croutons:**
- Toss bread cubes in olive oil and seasonings.
- Spread feta crumbles evenly on a baking sheet. Press bread cubes on top.
- Bake at 400 degrees for 15 minutes or until the edges of the feta are crispy.
- Remove from the oven, let cool, then break apart and enjoy the deliciousness!
