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Author Notes: Nothing like ringing in Fall with a warm squash soup. This one is made special by adding a swirl of sour cream, pomegranate seeds, and za'atar pita croutons. Luxurious and comforting. Kind of like a cashmere sweater. —Danielle Oron
For the Soup
- 1 large butternut squash
- 1 yellow onion, cut into quarters or eigths
- 1 carrot, peeled and cut into eigths
- 7 leaves of sage
- 4-6 sprigs fresh thyme
- 3 cloves garlic, left whole
- 3-4 tablespoons olive oil
- 4 1/2 cups chicken or vegetable stock
- 1/4 teaspoon cumin
- 1 1/2 teaspoons salt
- 2 tablespoons unsalted butter, cold
- 1 pomegranate, seeded
- sour cream
- Pre-heat oven to 425˚F
- Cut the squash in half lengthwise. Scoop out the seeds and pulp with a spoon. Cut the squash into large chunks, about 1 1/2 inches thick.
- In a large bowl, toss the squash, onions, carrots, sage, thyme, and garlic with the olive oil and season generously with salt.
- Place the squash, etc. on a large sheet pan. One layer please! No overlap or else it will steam!
- Roast in the pre-heated oven for 25-30 minutes. You want to give the veg color! Don’t be afraid! Color equals flavor!
- Optional: If you see that the squash could use a bit more color, turn the boiler on high for 5-8 minutes to really give it a boost.
- Transfer the squash, etc. into a large heavy bottomed pot. Remove the thyme sprigs!
- Pour the chicken or vegetable stock over and turn the heat to high.
- Once the soup has reached a boil, turn the heat down to low and simmer for 30 minutes.
- Turn the heat off and let the soup cool slightly.
- Using an immersion blender, puree the soup until you reach your desired smoothness. I like it with a slight chunky texture. You can also do this in a stand blender.
- Add the cumin and season with salt. Make sure to taste before over salting!
- Add in the butter and mix. This will give the soup a little bit of luxury.
- Warm the soup gently over the a medium-low flame. Ladle out the soup into each bowl. Dollop the sour cream in 2-3 spots in each soup bowl. Don’t over do the sour cream. It’s just a touch. Using a skewer or a butter knife, swirl the sour cream into the soup. Top with a few pita croutons and pomegranate seeds.
Za'atar Pita Croutons
- 1 pita
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons Za'atar
- 1/2 tsp Maldon Salt
- Pre-heat oven to 400˚F. Line a sheet pan with tin foil.
- Rip apart the pita into medium to small sized pieces. Don’t cut them with a knife. Rip them.
- Toss the pita in a bowl with the olive oil, za’atar, and salt.
- Spread in an even layer on the sheet pan and toast in the oven for 10 minutes until golden brown and crisp.
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch