Roasted Honeynut & Feta Soup

1. I’ll preface this by saying that this is a recipe with very little precise measurements. It’s sooo easy to make and you can really eye everything because it’s such a simple recipe! Start by preheating your oven to 375º and cutting the honeynut squash in half lengthwise and scooping out the seeds.
2. Drizzle the squash with olive oil and season with pepper and nutmeg. Flip upside down, cover with foil and bake for 30 minutes.
3. Take the squash out of the oven, flip them over and brush about 1 tsp of maple syrup onto each squash and then add a few sage leaves to each. Add feta to the pan along with a drizzle of olive oil and then bake for another 30 minutes.
4. When the squash is done baking, scoop it out, add it to a blender along with the feta cheese, sage, and chicken broth. Blend on high until the soup is fully smooth. If you need to season with some salt, go ahead! I didn’t add any salt to my soup because to me, the feta gave it enough salty flavor.