Butternut Squash Garlic Feta Soup
As the air cools and leaves begin to change, we’ve officially stepped into my favorite season: fall. It’s a time of hearty winter vegetables, cozy soups, warm spices, and festive gatherings centered around food. For me, this time of year always sparks fresh culinary creativity—though keeping up with filming and sharing each creation is no small feat!
If you follow me on social media, you may have already heard the exciting news: I’m no longer cooking just for myself and my husband. We’re expecting a baby girl this spring! I’m incredibly grateful for a smooth pregnancy so far, and I truly believe my diet and commitment to staying active have played a big role. I haven’t had to adjust much, as my vegan lifestyle already checks so many boxes for a balanced, nourishing diet. It’s a great reminder of how a plant-based diet can support both health and energy, even through big life changes. With my passion for wholesome meals stronger than ever, I’m so excited to share what I’ve been cooking up for this holiday season.
This soup recipe is an easy, one-pot wonder that’s perfect for making ahead and enjoying throughout the week. I went big on the squash in the video to serve family and friends, but the recipe itself calls for just one. What I think makes this dish truly special is the whole bulb of roasted garlic combined with the delicious feta and herbs.
Here’s to a season of warmth, flavor, and all things cozy. Happy Fall, Y’all!
Butternut Squash Garlic Feta Soup
Ingredients
- 1 large butternut squash or 2 small squash
- 2 tbsp olive oil
- 1 garlic bulb
- 1/4 cup dried thyme
- 1/4 cup dried basil
- 1 cup veggie broth
- 1 cup vegan feta full block or package, about 1-2 cups
- 1/4 cup vegan butter
- 1 cup non dairy milk I used coconut
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Slice the squash lengthwise and scoop out the seeds with a spoon. Drizzle with olive oil, a pinch of dried herbs, salt, and pepper. Place the squash face down on a baking sheet. On the same baking sheet, chop the top off a whole garlic bulb, drizzle with olive oil, salt, and pepper, and wrap it in foil. Place the wrapped garlic bulb next to the squash. Bake for 40 minutes, or until the squash is tender enough to pierce with a fork.
- Once the squash and garlic are cooked, remove them from the oven and let cool. Scoop the squash into a blender. Squeeze each roasted garlic clove out of the bulb into the blender, then add vegetable broth and a pinch of salt and pepper. Blend until smooth
- In a soup pot over medium heat, pour in the blended mixture. Add feta cheese, the remaining dried herbs, vegan butter, and non-dairy milk, stirring to combine. Adjust seasoning as needed—the soup should have a nice, creamy texture.
- To serve, ladle the soup into bowls and top with additional spices and a sprinkle of vegan feta cheese.
