Creamy Butternut Squash Soup Recipe With Feta Seed Crisps Is the Ultimate Comfort Food by Jan Mostrom

Creamy Butternut Squash Soup Recipe With Feta Seed Crisps Is the Ultimate Comfort Food

Oh, my. I think I've found my ultimate comfort soup. This feta and butternut squash soup recipe is so savory and creamy, and when topped with feta seed crisps, well, it's just the right combination of smooth soup and crunchy topping. The next time you are looking for a great soup for lunch or dinner, try this one. You won't be disappointed!

To make the creamy soup recipe you will need butternut squash, garlic, olive oil, fresh sage leaves, crushed red pepper flakes, feta cheese and vegetable broth. For the feta seed crisps you will need more feta cheese, caraway seeds, fennel seeds, sesame seeds and olive oil. Chili oil is delicious drizzled over the top when serving this gluten-free recipe.

This vegetarian soup is also healthy! Read about the health benefits of butternut squash, health benefits of sesame seeds and the health benefits of feta. Feta may actually be the healthiest cheese in the world! Serve this healthy butternut squash soup for lunch or dinner with your favorite side dishes.

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8



Feta Seed Crisps

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Recipe Notes

  • The feta seed crisps make a great snack all on their own.
  • Store the soup in an airtight container in the fridge for up to four days.

Here's how to make it: 

  1. In a large soup pot or Dutch oven add the cubed squash, both sides of the garlic bulb, olive oil, sage, crushed red pepper flakes and one block of feta. Add a few grounds of pepper and a pinch of salt. Cover placing the pot on the bottom rack of a preheated 400-degree F oven for 45 minutes or until the squash is soft.
  2. Line a baking sheet with parchment paper and set aside. In a bowl crumble the second block of feta and add all the seeds, olive oil and mix together, making it into a paste.
  3. Press the feta/seed mixture onto the parchment spreading it out until it's thin, about 1/4-inch thick.
  4. Place it on the upper rack in the oven with the squash mixture and cook for about 25 to 30 minutes, or until dark brown and very crisp. Remove from the oven and cool and then break into smaller cracker-sized pieces.
  5. When the squash is soft remove the pot from the oven.
  6. Squeeze the cooked garlic into the pot and discard the peel. Add everything from the pot into a blender with the vegetable stock and puree until smooth. Taste to see if it needs more salt or pepper.
  7. Transfer the soup back to the pot to warm up a bit.
  8. Serve soup warm with a drizzle of chili oil, if desired, and the extra sage leaves and feta crisps and enjoy!

Nutrition Facts Per Serving

Calories: 220

Total Fat: 16.6g

Saturated Fat: 9.1g

Cholesterol: 50mg

Sodium: 794mg

Total Carbohydrate: 8.7g

Dietary Fiber: 0.9g

Total Sugars: 2.9g

Protein: 10.3g

Vitamin D: 0mcg

Calcium: 326mg

Iron: 1mg

Potassium: 187mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
WOW, what a crazy good combination of flavors. So much nutrition and so much YUM!

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