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.

Blog post contains products you can purchase in our online shop, affiliate links, and is a sponsored post with Pacific Resources International. All comments are our own. Read our Disclosure Policy.

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.

We have partnered with our friends at Pacific Resources International, and created two amazing recipes to celebrate National Honey Month. On September 1st, we shared the first recipe on Instagram for the most unique and show stopping dessert recipe, "Goat Milk Corn Panna Cotta with Honey Lemon-Thyme Drizzle." For this recipe, we used their Tasmanian Leatherwood Honey. Take a look at what people are saying about this panna cotta on Instagram. But don’t worry, if you don’t use Instagram, we give you the full recipe below as a bonus recipe.

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. 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. 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.

Like this recipe so far? Be the first to know when we release new ones!

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.

BONUS RECIPE

As promised, here is the bonus recipe of the silkiest and most delicious Italian dessert, Goat Milk Corn Panna Cotta with Caramelized Figs & Honey Lemon Thyme Drizzle.

This Panna Cotta is made using goat milk and heavy cream infused with fresh sweet corn and naturally sweet Tasmanian Leatherwood Honey. To complement those flavors, we infuse some aromatics like lemon thyme and vanilla bean paste. As if the flavors of the panna cotta weren’t enough, we paired it with figs caramelized with brown butter, and an out of this world Honey Lemon Thyme Drizzle!

The Honey Lemon Thyme Drizzle is made infusing the Leatherwood Honey with lemon zest, lemon juice, and the herb lemon-thyme. This drizzle has an incredible aromatic flavor that complements this dreamy Goat Milk Corn Panna Cotta beautifully.

Goat Milk Corn Panna Cotta with Honey Lemon-Thyme Drizzle

Active Time 1 HR 15 MIN | Total Time 7 HR 35 MIN | Yield Serves: 6

Panna Cotta Ingredients:

• 6 ears of corn, preferably white, shucked (1-⅓ cup juice)
• 1 cup whole goat milk
• 1 cup heavy cream
• ¼ cup Leatherwood Honey
• 1 teaspoon vanilla bean paste
• 3 thyme sprigs, plus 1 teaspoon lemon thyme leaves
• ¼ teaspoon Sea Salt
• 1 envelope (2 ¼ teaspoons) unflavored gelatin
• Nonstick cooking spray

Caramelized Figs:

• 6 fresh figs, trimmed, halved or quarter
• 1 Tablespoon brown butter

Honey Drizzle:

• ⅓ cup Leatherwood Honey
• 1 ½ teaspoons lemon thyme
• 1 teaspoon lemon zest
• Juice of a half a lemon

Directions:

1. Prepare the corn: Cut the kernels off the corncobs and transfer to a blender; reserve 3 of the cobs. Puree the kernels until smooth, 1 to 2 minutes. Strain the puree through a fine sieve set over a medium bowl, pressing on the solids. Discard the solids. You should have about 1+⅓ cups of corn juice.
2. Heat cream base: In a medium saucepan, whisk the corn juice with the goat milk, heavy cream, Leatherwood Honey, vanilla bean paste, thyme sprigs and ¼ teaspoon of salt. Add the reserved corncobs and bring to a simmer over low heat. Remove from the heat and let steep for 10 minutes, then discard the corncobs and strain the panna cotta base through a fine sieve set over a medium bowl.
3. Bloom gelatin: In a small bowl, sprinkle the gelatin over 3 tablespoons of water and let stand until softened, about 3 minutes. Whisk the gelatin mixture into the strained panna cotta base until dissolved, then strain again through a fine sieve set over a large measuring cup with a spout.
4. Prepare molds & pour: Lightly grease six 6-ounce ramekins with nonstick spray and set them on a rimmed baking sheet. Fill the ramekins with the panna cotta base, cover and refrigerate until set, at least 4 hours or overnight.
5. Prepare the figs: Heat brown butter in a medium skillet over medium heat. Cook figs, cut sides down, until caramelized, about 3 minutes.
6. For Honey Drizzle: In a small saucepan, warm on low heat the honey, lemon thyme leaves, lemon juice & lemon zest. It will take less than two minutes. Remove from the heat and let it cool just a bit.
7. Unmold panna cottas: Run a knife around the panna cottas and invert onto plates.
8. Serve & garnish: Top with the caramelized fig, and honey drizzle; serve immediately.

If you didn’t fully get the extend of the amazing flavors involved here, let me tell you a little bit more. This Goat Milk Corn Panna Cotta is rich in flavor with a smooth, silky mouthfeel and a melt-in-the-mouth texture. It is already sweetened enough with Leatherwood Honey to eat it alone, but what brings this already out of this world dessert to a magnificent level is the Honey Lemon Thyme Drizzle.

So now you have two amazing recipes to make with top-of-the-line honey from Pacific Resources International. 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 these two recipes. 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 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. Or use one of our gourmet honeys
• 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 LIA Extra Virgin Olive Oil
• 1 ½ teaspoons ground cumin
• 4 cups vegetable stock

Soup

• ¼ cup Raw RATA Honey, or use one of our gourmet honeys
• ½ teaspoon dried Daphnis & Chloe Smoked Chili Flakes
• 1 cup full fat coconut cream
• ½ teaspoon sea salt

Feta Honey Toast

• 2 Tablespoons Raw Rata Honey, or use one of our gourmet honeys
•  
• 2 Tablespoons LIA 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

Keywords: butternut squash soup, roasted butternut squash soup, vegetarian butternut squash soup, fall soup, winter soup, honey recipe, fall recipes, comfort food, roasted butternut squash, roasted veggies, How to roast butternut squash, how to make feta honey toast, New Zealand Honey, Rata Honey

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