Active Time:15 minsTotal Time:1 hr 15 minsServings:8Yield:8 servings
Active Time:15 mins
Active Time:
15 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Cook Mode(Keep screen awake)Ingredients6cupspeeled and cubedbutternut squash(from 1 large butternut squash)1/4cupextra-virginolive oil, divided3/4teaspoonkosher salt1/4teaspooncrushed red pepper18-ounceblockfeta cheese3sprigsfresh sage, plus more for garnish3sprigsfresh thyme3cloves garlic, peeled4cupslow-sodium vegetableorchickenbroth, warmed1tablespoonhoney8teaspoonschili crispCroutonsfor garnish (optional)
Cook Mode(Keep screen awake)
Ingredients
6cupspeeled and cubedbutternut squash(from 1 large butternut squash)
1/4cupextra-virginolive oil, divided
3/4teaspoonkosher salt
1/4teaspooncrushed red pepper
18-ounceblockfeta cheese
3sprigsfresh sage, plus more for garnish
3sprigsfresh thyme
3cloves garlic, peeled
4cupslow-sodium vegetableorchickenbroth, warmed
1tablespoonhoney
8teaspoonschili crisp
Croutonsfor garnish (optional)
Directions
Preheat oven to 400°F.
Peyton Beckworth, Food Video Fellow
Remove and discard the herb stems; transfer the squash mixture to a blender. Add broth and honey and place the lid on, with the center of the lid open or removed to allow steam to escape. Place a clean towel over the opening. Puree until smooth. (Puree the soup in batches, if necessary.) Divide among 8 bowls. Drizzle each serving with 1 teaspoon chili crisp. Garnish with more sage and croutons, if desired.
Nutrition InformationServing Size: 1 cupCalories 233, Fat 17g, Saturated Fat 6g, Cholesterol 25mg, Carbohydrates 18g, Total sugars 6g, Added sugars 2g, Protein 5g, Fiber 3g, Sodium 435mg, Potassium 398mg
Nutrition Information
Serving Size: 1 cupCalories 233, Fat 17g, Saturated Fat 6g, Cholesterol 25mg, Carbohydrates 18g, Total sugars 6g, Added sugars 2g, Protein 5g, Fiber 3g, Sodium 435mg, Potassium 398mg
Serving Size: 1 cup
Calories 233, Fat 17g, Saturated Fat 6g, Cholesterol 25mg, Carbohydrates 18g, Total sugars 6g, Added sugars 2g, Protein 5g, Fiber 3g, Sodium 435mg, Potassium 398mg
Frequently Asked QuestionsNo. Reduced-fat feta cheese has a dry, chalky texture that will give this soup a grainy texture. If you want to reduce the saturated fat in the soup, use half a block of full-fat feta cheese instead of the whole thing.Yes, but with some changes to the method. Unlike feta cheese, which holds its shape in the oven, soft cheeses like goat cheese or Boursin will melt. If you want to use soft cheese, skip the baking and add it directly to the blender in Step 2.The honey helps balance the flavor, but you can leave it out if you prefer.
Frequently Asked Questions
No. Reduced-fat feta cheese has a dry, chalky texture that will give this soup a grainy texture. If you want to reduce the saturated fat in the soup, use half a block of full-fat feta cheese instead of the whole thing.
Yes, but with some changes to the method. Unlike feta cheese, which holds its shape in the oven, soft cheeses like goat cheese or Boursin will melt. If you want to use soft cheese, skip the baking and add it directly to the blender in Step 2.
The honey helps balance the flavor, but you can leave it out if you prefer.
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