Butternut Squash Roasted Feta Soup

• servings: 4-6

Ingredients

6 cups butternut squash, cubed

1 head garlic, top half cut off

1 tablespoon finely chopped ginger

2 tablespoons red miso paste

2 tablespoons olive oil

2 tablespoon toasted sesame oil, plus more for serving

½ teaspoon kosher salt

1 teaspoon red pepper flakes, plus more for serving

1 8oz @athenosfeta chunk

3 cups vegetable stock

4 oz @athenosfeta crumbles

4 tablespoons sesame seeds

Green onions, thinly sliced for serving

Directions

Preheat oven to 400°F.

In a braiser or oven safe baking dish add the butternut squash, ginger, garlic and miso paste. Tuck the feta chunk into the center of the squash. Drizzle squash and feta with olive oil and sesame oil. Sprinkle with salt and red pepper flakes and toss squash to coat. Cover and bake on center rack for 45 minutes.

Meanwhile, arrange feta crumbles on a parchment lined baking sheet. Toss with sesame seeds and bake on lower rack for 15 minutes until deep golden brown. Allow to cool completely.

Transfer squash and feta mixture to a high speed blender. Add stock and blend until smooth. Adjust salt as needed. Divide evenly between bowls and top with feta sesame crisps, green onions, red pepper flakes and a drizzle of oil.