Turmeric Spiced Butternut Squash Soup With Zaatar Croutons
Turmeric Spiced Butternut Squash Soup With Zaatar Croutons, a comforting recipe that combines the richness of roasted squash, the warmth of aromatic spices, and the enchanting allure of Middle Eastern flavors. Try it this fall!
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium butternut squash (peeled and cubed (about 4 lbs.) (or 5 cups pre cut))
- 1 small yellow onion (finely chopped )
- 5 garlic cloves (minced)
- 3 tablespoons olive oil
- 5 cups water or vegetable broth
- salt (to taste)
- 1 teaspoon dried thyme
- 1 teaspoon turmeric
- ½ teaspoon black pepper
- ¾ teaspoon sumac
- 1¼ teaspoons ground cinnamon
- 1¼ teaspoons ground ginger
- coconut cream or heavy milk ((optional topping))
- 1 tablespoons maple syrup (optional, adds a little sweetness)
- pepitas (for serving)
- 3 slices toast (cut into cubes)
- ¼ cup olive oil
- 3 tablespoons za'atar
Instructions
- 1
Cut the toast into cubes and toss with the olive oil and za'atar. Air-fry at 400℉ for 5 minutes or until golden brown.
- 2
Add olive oil to a pot, then add the onion and garlic.
- 3
Sauté on high until fragrant and onions become translucent.
- 4
Add the cubed and peeled squash, and saute for another 2-3 minutes.
- 5
Add the seasonings and broth, and cook on high until it bubbles and boils about 8-10 minutes.
- 6
Cover and simmer on low for 20-30 minutes or until fork tender.
- 7
Once done, blend using an immersion blender or let it cook for 10 minutes before transferring to a standup blender.
- 8
Top with some cream (optional) and pepitas.
- 9
Serve with zaatar croutons.