As the air turns crisp and leaves start to change colors, our taste buds crave autumn’s warm, earthy flavors. This season brings out the best in hearty, comforting dishes, and this recipe is no exception. People have been raving about one-sheet-pan tomato feta pasta, so here’s a fall-inspired spin: a creamy feta butternut squash soup. It’s the perfect way to embrace the new season, and it’s sure to become a favorite in your seasonal recipe rotation!

Ingredients:

• 3 cups butternut squash, peeled and cubed (16 ounces total)

• 1 large sweet onion, cut into wedges
• 1 sprig fresh sage
• 1 sprig fresh rosemary
• 1 sprig fresh thyme, plus more leaves for garnish
• Kosher salt, and freshly cracked black pepper to taste
• 1 whole garlic head, cut in half lengthwise
• 1 6-ounce feta block, plus 1 more ounce for garnish
• 3 tablespoons extra virgin olive oil
• 4 cups vegetable or chicken broth

Instructions:

1. Preheat oven to 400°F.
2. Combine butternut squash, onion, sage, rosemary, and thyme in a large baking dish. Toss with 2½ tablespoons olive oil, ½ teaspoon salt, and fresh cracked black pepper. Nestle each half of the garlic head into the vegetables, cut side down.
3. Create a hole in the center and place feta block. Drizzle with remaining olive oil.
4. Roast until squash is tender and feta is caramelized: about 30-35 minutes.
5. Remove herbs and squeeze out roasted garlic. Transfer vegetables and cheese to the blender; add broth and blend until smooth. Warm on the stove when ready to serve. Ladle soup into bowls; garnish with extra feta and fresh thyme leaves.

Enjoy!