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!