Roasted Butternut Squash Soup with Feta Honey Toast

 5 from 6 reviews

Homemade Roasted Butternut Squash Soup is our favorite recipe to make during the Fall and Winter season. Not only is it colorful, but it's also creamy and satisfying, and the flavor is straightforward and pure, yet layered and complex. The right ingredients are combined to stir your emotions because that's what cooking for your loved ones during the colder seasons is all about. We make this comforting soup in three easy steps: roast the vegetables, blend them with chicken broth, and heat it through with coconut cream and Raw Rata Honey. We serve this comforting soup with a cheesy feta honey toast and garnish with toasted pumpkin seeds and a coconut cream drizzle.

Hello my friends.

I'm sure you'll agree that it's hard not to grab one or two pieces of butternut squash when it’s in season. What a wonderful fruit! Yes, technically, botanically, it’s a fruit not a vegetable. It's colorful, texturally beautiful, and it brings all the right tones and aromas of fall to the table. Today we're making a homemade roasted butternut squash soup infused with the aromas of roasted garlic, ginger, onion, and yellow bell peppers as a supporting actor. I'll also show you how to roast butternut squash Spoonabilities style.

Geoffrey and I love using honey for our teas, cocktails, and of course, for savory and sweet recipes. We only use high-quality honey because since we tried PRI’s honey collection, we got spoiled. In August 2019, we had a five-day celebration sharing several recipes using honey on Instagram. We also created another recipe using their Leatherwood Honey, "Honey Labneh Ice Cream."

When I develop recipes using honey, I like to incorporate the honey in the most natural way possible. Which means just like it is or just warmed up slightly to preserve the natural honey properties. For example, for the panna cotta and the ice cream, the Leatherwood Honey was not heated at all. For the roasted butternut squash soup, we warmed the Raw Rata Honey slightly to be able to incorporate it into the recipe.

Today we're drizzling the butternut squash with Rata Honey before roasting it to achieve a lovely caramelized texture, and we add it in the puree mixture to balance the smoked chili flake’s heat. And it will play the leading role in our feta honey toast, so consider getting a jar of the Raw Rata Honey; you'll love it.

3 Easy Steps to Make Roasted Butternut Squash Soup

This soup is super easy to make and as I mentioned previously, this homemade soup comes together in just three easy steps! Here is how you can make it.

1. Season & Roast:
   1. Line a large roasting pan with parchment paper. Cut the butternut squash in half lengthwise and brush the cut side with extra virgin olive oil, drizzle on some Raw Rata Honey, and season with salt, pepper, and ground cumin. Place the squash cut-side down.
   2. On the same tray, place a garlic bulb with the top part cut off, sliced ginger, half cut yellow bell pepper with the cut-side up, and a quartered onion. Drizzle with olive oil and sea salt. Place the ginger and the garlic bulb inside the butternut squash well.
   3. Roast for 30 minutes or until butternut squash is tender.

2. Blend: Scoop butternut squash flesh into a blender with the ginger, onion, and the roasted yellow bell pepper. For the garlic, squeeze the soft flesh into blender. Add vegetable broth, blend until smooth. Note: You will need to blend in two batches because it all won’t fit in the blender at the same time.

3. Heat through: Transfer the puréed soup into a medium-large saucepan (a least 13 cup capacity). Stir soup over medium heat until it’s heated through. Add the crushed smoked chili flakes, Raw Rata Honey, and coconut cream. Continue cooking until the soup is heated through.

Note: To achieve the most amazing creaminess texture, I recommend using the blender instead of the immersion blender.

Garnish this roasted butternut squash soup with toasted pumpkin seeds and a drizzle of coconut cream. But you cannot serve this soup without the cheesy feta honey toast. Let me tell you how to make that recipe.

How to Make Feta Honey Toast

You can make feta honey toast two different ways. You can pick which one is easier for you.

This is how I make it:

1. Stir honey and oil in a large frying pan on low heat, just to get the honey melted. Add sourdough bread slices and coat mixture on both sides.
2. Place slices in a single layer on an oven tray lined with parchment paper.
3. Sprinkle with cheddar cheese, then with crumbled feta. Bake 10 minutes or until golden.

For the second option, the only difference is the first step.

1. Melt the honey and the olive oil in a small saucepan. Then, brush the bread slices with the mixture.
2. Place slices in a single layer on an oven tray lined with parchment paper.
3. Sprinkle with cheddar cheese, then with crumbled feta. Bake 10 minutes or until golden.

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What is Rata Honey?

I'm sure you know this, but honey looks and tastes differently depending on the flowers visited by the hard-working bees. This means that the flowers play a critical role in the honey's profile.

Rata Honey is a southern New Zealand Island's specialty. The Rata trees, a native species, only flower every two or three years, which makes their pretty bright-red flowers a rare sight. Of course, the honey obtained from their pollen is equally rare.

Rata honey is not only scarce but tasty. It's a clear and pale creamed honey with a delicate flavor and subtle fruit aroma. Some consider it a superfood; a good energy source that is said to boost your immune system, but we just love it because it's subtle and fragrant and delicious.

The Roasted Butternut Squash Soup with Feta Honey Toast is heart-warming and comforting, and is THE BEST Fall and Winter soup. I hope you get a chance to make this satisfying recipe. When you do, tag @Spoonabilities on Instagram or add a photo or comment on our Pin on Pinterest, so we can see them! And we love to hear from you in the comment section below.

Carlos Leo
Your Recipe Concierge

Here more Fall inspired recipes:

• Pumpkin Cream Cheese Muffins
• Roasted Pumpkin Bisque : Healthy Fall Soup Recipe
• Pumpkin Pasta Sauce with Pici Pasta & Crispy Mushrooms

Roasted Butternut Squash Soup with Feta Honey Toast

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

• Author: Carlos Leo
• Total Time: 1 hour
• Yield: 8 1x

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Description

Roasted Butternut Squash Soup is our favorite recipe to make during the Fall and Winter season. We are roasting the butternut squash with Raw Rata Honey, cumin, sea salt, and black pepper to get a more in-depth and caramelized flavor. We are also roasting onion, yellow bell pepper, ginger, and garlic along with the squash. This homemade soup has three easy steps: Roast the vegetables, blend them with chicken broth, and heat it through adding coconut cream and Raw Rata honey. We serve this comforting soup with a cheesy feta honey toast.

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Ingredients

Scale 1x2x3x

Roasting Squash & Veggies

• 5 lbs. butternut squash, halved, unpeeled, seeded
• 1 ½ teaspoons sea salt
• ½ teaspoon ground black pepper
• 1 Tablespoon Raw RATA Honey, melted
• 1 bulb garlic, top off
• 2 yellow bell peppers, halved & seeded
• 1 large sweet onion, quartered
• 1-inch piece of fresh sliced ginger
• 3 Tablespoons Extra Virgin Olive Oil
• 1 ½ teaspoons ground cumin
• 4 cups vegetable stock

Soup

• ¼ cup Raw RATA Honey
• ½ teaspoon dried Smoked Chili Flakes
• 1 cup full fat coconut cream
• ½ teaspoon sea salt

Feta Honey Toast

• 2 Tablespoons Raw Rata Honey
• 2 Tablespoons Extra Virgin Olive Oil
• 6, 1.5oz pieces of thinly sliced sourdough bread
• 1.75 oz vintage finely grated cheddar cheese
• 2.75 oz crumbled feta

Garnish / Toppings

• Toasted pumpkin seeds
• Splash of coconut cream

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Instructions

1. Preheat oven to 380 F.
2. Season the Squash: Line a large roasting pan with parchment paper. Brush the cut-side of the butternut squash with 1 tablespoon of extra virgin olive oil, drizzle with melted Raw Rata Honey, season with ½ teaspoon each of salt, pepper, and ground cumin. Place squash cut-side down.
3. Season the Veggies: In the same tray, place the garlic bulb with the top part cut off, the sliced ginger, the yellow bell pepper with the cut-side up, and the quartered onion. Drizzle with one or two tablespoons of the olive oil and season with ½ teaspoon of salt. Place the ginger and the garlic bulb inside the butternut squash well.
4. Roast for 30 minutes or until squash is tender.
5. Blend: Scoop butternut squash flesh into a blender with the ginger, onion, and the roasted yellow bell pepper. For the garlic, squeeze the soft flesh into blender. Add vegetable broth, blend until smooth. Note: You will need to blend in two batches because it all won’t fit in the blender at the same time.
6. Heat through: Transfer the puréed soup into a medium-large (at least 13 cup capacity) saucepan. Stir soup over medium heat until heated through; add the ½ teaspoon of crushed smoked chili flakes, ¼ cup of Raw Rata Honey, and one cup of coconut cream. Continue cooking over medium-low heat for 5-10 minutes. Taste and adjust seasonings as needed. I add ½ teaspoon of sea salt to adjust the seasoning.
7. Serve soup topped with toasted pumpkin seeds and a drizzle of coconut cream, along with feta honey toast.

 Make Feta Honey Toast (makes 6 pieces)

1. Stir honey and oil in a large frying pan at low heat, just to get the honey melted. Add sourdough bread slices, coat in mixture on both sides.
   1. Or you can melt the honey and the olive oil in a small saucepan and brush the bread slices.
2. Place slices in a single layer on a baking-paper-lined oven tray.
3. Sprinkle with cheddar, then with crumbled feta.
4. Bake 10 minutes or until golden.

Notes

Nutritional information is for soup only.

The soup makes 11 cups

• Prep Time: 15
• Cook Time: 45
• Category: Soup
• Method: Roasted and blended
• Cuisine: American

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