Creamy Feta Potato and Roasted Butternut Squash Soup

Imagine yourself curled up on a couch in front of a fireplace with a bowl of this seriously comforting soup!  The blend of potato and butternut squash is a heavenly combination and the feta adds just the right amount of cheesy richness.  Serve it with a rustic crusty bread.


I literally threw this soup together.  Don’t you just love it when you think you have nothing to eat and you rummage through your refrigerator and pantry and come up with something spectacular?  This soup was just that!  I had left over butternut squash from my “Potato Butternut Squash Au Gratin with Sage Pesto“, a couple potatoes and some feta.  Voila, a new soup was born.


Enjoy this with a glass of Chardonnay, Sauvignon Blanc, white Rioja, Pinot Gris or a Tempranillo or Pinot Noir.


Recipe: 6 – 8 Servings

  • 1 Pound Butternut Squash (about 3 1/2 cups)
  • 1 1/2 Pounds Yellow Potatoes  (about 5 cups)
  • 1/2 White Onion – diced
  • 3 Cloves Garlic – minced
  • 2 Tablespoon Extra Virgin Olive Oil
  • 1/4 Cup Dry Red Wine (or white)
  • 1 Vegetable Bouillon Cube – unsalted
  • 1 Cup Sheep Feta
  • 2 1/2 Cups Filtered Water
  • 2 Cup Milk – (I used 1 %)
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 2 Teaspoon Fresh Thyme (or 1 teaspoon dried)
  • 2 Teaspoons Paprika
  • 2 3/4 Teaspoons Sea Salt – or to taste
  • 1/4 Teaspoon Black Pepper – or to taste
  • 1 Teaspoon Cayenne Pepper (optional)


Pre-heat oven to 375 degrees
Peel the squash, then deseed and dice into 1 inch cubes.  Drizzle squash with about 1 tablespoon of olive oil and lightly sprinkle with salt and pepper. With your hands toss the squash to coat with oil evenly.  Bake on middle rack for 30 – 40 minutes or until slightly brown on the edges.
Dice the potatoes into small cubes, put into a pot covered with water, bring to a boil then turn heat to medium high and continue cooking until potatoes are soft enough for a fork to go in.

Dice the onion, mince the garlic and add to a 3 or 4 quart soup pot or dutch oven along with 2 tablespoons olive oil.  Saute on medium heat for about 10 – 15 minutes or until garlic is slightly golden.  Add the wine and bouillon.  Mash the bullion to dissolve and cook until wine is syrupy.

In a food processor, add the onions and puree; then add potatoes and slowly add in 1 cup water.  Pour back into pot.

Next add the squash, feta and 1 cup water to the processor and puree, add to potatoes.

Stir in the milk, lemon juice and spices.
Cook until desired hotness.
Health benefits:

Butternut Squash is a great source of fiber and folate making it heart and bowel healthy it has an abundance of carotenoids that is great for eye health and also helps protect against heart disease and very high levels of beta-carotene.  It regulates blood sugar levels helping to reduce the risk of type 2 diabetes and increasing energy levels.  It has a significant amounts of potassium and vitamin B6 which is great for the nervous and immune systems.  A 1-cup serving gives about half the recommended amount of antioxidant-rich vitamin C.  Winter squash also helps in the prevention of prostate, colon, lung & breast cancers.

Yellow Potatoes – Yukon gold’s content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke. They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage. Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron but the C helps the body absorb it. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss.


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