Roasted Winter Squash and Feta Soup
Roasted Winter Squash and Feta Soup features creamy, roasted winter squash blended with feta cheese, herbs, and chicken broth, topped with crispy croissant slices with prosciutto and cheese. A decadent, savory starter soup that's perfect for special dinners and the holidays.
Servings 8
Ingredients
For the soup:
- extra virgin olive oil or avocado oil
- 6 cups winter squash* , cut into 1" cubes (24-32 ounces)
- 1 small onion , peeled and sliced into wedges
- 2 teaspoons dried herbs**
- salt and black pepper
- 8 ounces feta cheese (block, not crumbled)
- 1 garlic bulb
- 3-4 cups low-sodium chicken broth
For the croissant croutons:
- extra virgin olive oil or avocado oil
- 2 large bakery croissants
- 4 slices prosciutto , cut in half
- shredded sharp cheddar cheese (white or orange, your choice)
Instructions
For the soup:
- Preheat oven to 400ºF. Pour a glug of oil in a 2 to 3 quart baking dish. (Note: for a one-pot preparation, use 3-4 quart braiser with high walls or a Dutch oven.)
- Add the squash and onions to the pan and drizzle with oil. Season with the herbs, salt, and pepper, and toss to coat everything with the oil.
- Clear a space in the center of the pan and insert the block of feta cheese.
- Cut off the top third of the garlic bulb to expose the insides of the cloves and place on a square of foil (discard the top with the stem). Drizzle oil over the cut ends of the garlic and season with salt and pepper. Draw the ends of the foil up around the bulb and seal. Clear a spot in the veggies and place the bulb in it.
- Cover the pan with a lid or foil and bake for 50 minutes to 1 hour. The squash should be smashable-tender.
- - If using a regular blender, transfer everything from the pan into the blender jar. Carefully open the garlic packet and squeeze the softened cloves into the vegetable mixture. Add one cup of broth, and blend until completely smooth. Pour the soup into a soup pot on the stove and set the heat to medium-low. Add the remaining broth 1 cup at a time, stirring well after each addition, until the soup reaches your desired thickness.
- - If using an immersion blender, transfer everything to a 3 to 4 quart soup pot (if not already using, per the first step above), setting the heat on medium-low. Carefully open the garlic packet and squeeze the softened cloves into the vegetable mixture. Add three cups of broth to the pot, and use the hand blender to smooth out the soup. Add more broth if the soup is too thick.
- Taste the soup and add more salt and pepper if necessary (remember, feta is salty, so be sure to taste before salting). Keep the soup warm while you make the garnish.
For the croissant croutons:
- From the center of each croissant - the widest parts - cut four slices about 1/4" thick each, for a total of eight.
- Heat a glug of oil in a large skillet over medium until the surface of the oil shimmers. Gently swirl the oil in the pan to coat the bottom.
- Bunch up each of the eight prosciutto slices into a loose ball and place them in the pan. When the undersides are golden and toasty, flip for another minute. Transfer each prosciutto bunch to a plate.
- Place the croissant slices in the pan and toast the underside for 2 to 3 minutes. Carefully flip each slice and toast for another minute.
- Top each croissant slice with one prosciutto bunch and a large pinch of shredded cheddar cheese. Cover the skillet with a lid or a piece of foil (or even a large baking sheet laid across the top) to let built-up heat melt the cheese.
Serve:
- Ladle the soup into small bowls or ramekins (say, 12 to 16 ounces), and carefully lay one croissant crouton on top of the soup. Sprinkle a pinch of dried herbs - or even just black pepper - over the soup for visual interest. Serve immediately.
Notes
* I had honeynut squash from my own garden and a pumpkin, so that's what went into the soup you see in the photos above. Butternut squash is the readily available in the U.S., and can also be bought already cubed and frozen. Most winter squash, however, will be delicious here.
** I have a poultry herb blend that I'm particularly fond of (note that it's not a poultry spice rub). If you don't want to buy another jar of herbs, you can use a mix of dried sage, thyme, and rosemary.