Ingredients
Scale
- 5 cups butternut squash (cubed)
- 1/2 bulb garlic
- 1/3 cup olive oil
- 1/4 tsp kosher salt
- 4 leaves sage
- 8 oz feta cheese
- 32 oz vegetable broth
- 2 tbsp honey
Instructions
- Preheat your oven to 400°F.
- In a Dutch oven, combine olive oil, cubed butternut squash, and kosher salt. Toss well.
- Place the feta in the center and nestle the garlic bulb around it. Cover with a lid or foil and bake for 45 minutes to an hour until tender.
- Remove from the oven, squeeze out the garlic into the pot, add honey and vegetable broth.
- Blend until smooth using an immersion blender or regular blender.
- Taste and adjust seasoning if necessary before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg