Roasted Butternut Squash Soup

Roasted Butternut Squash Soup with Za'atar Pita Croutons | I Will Not Eat Oysters

Happy Fall! Happy New Year! Shana Tova! Eat something sweet to ensure a sweet year! Eat something Fall to lessen the need to wear shorturoys (corduroy shorts)… Trey Kerby. Not naming names. In my opinion, it’s the best season. Apples, squash, beets, brussels, carrots, grapes, figs, mushrooms, potatoes, radishes, earth tones, jackets, boots, hats, sweaters (not the itchy kind), Hocus Pocus, American Horror Story, Homeland, and Sleepy Hollow. These are a few of my favorite things. Que Sound of Music. And since moving to Atlanta, Fall weather allows me to pull off my circa 2009 Miley Cyrus boots and jean shorts look. I know, it makes my thighs look massive.  But I like it. So shut up. HAPPY FALL!!!!!! Enjooooy it!

 

Roasted Butternut Squash Soup with Za'atar Pita Croutons | I Will Not Eat Oysters Roasted Butternut Squash Soup with Za'atar Pita Croutons | I Will Not Eat Oysters Roasted Butternut Squash Soup with Za'atar Pita Croutons | I Will Not Eat Oysters Roasted Butternut Squash Soup with Za'atar Pita Croutons | I Will Not Eat Oysters Roasted Butternut Squash Soup with Za'atar Pita Croutons | I Will Not Eat Oysters Roasted Butternut Squash Soup with Za'atar Pita Croutons | I Will Not Eat Oysters Roasted Butternut Squash Soup with Za'atar Pita Croutons | I Will Not Eat Oysters Roasted Butternut Squash Soup with Za'atar Pita Croutons | I Will Not Eat Oysters Roasted Butternut Squash Soup with Za'atar Pita Croutons | I Will Not Eat Oysters Roasted Butternut Squash Soup with Za'atar Pita Croutons | I Will Not Eat Oysters

 

Roasted Butternut Squash Soup

with Za’atar Pita Croutons, Sour Cream, & Pomegranate

makes 4-6 servings

For the Soup:
1 butternut squash
1 yellow onion, cut into large chunks
1 large carrot, peeled and cut into large chunks
7 leaves sage
4-6 sprigs fresh thyme
3 cloves garlic
3-4 Tb olive oil
4 1/2 cups chicken stock or vegi stock
1/4 tsp cumin
1 1/2 tsp salt
2 Tb unsalted butter, omit if Kosher
 
For the Pita Croutons:
1 pita
1 1/2 Tb olive oil
1 1/2 tsp Za’atar, optional
1/2 tsp Maldon salt or other coarse salt
 
For Plating:
1 pomegranate, seeded
Sour Cream, omit if Kosher
For the Soup:
1. Pre-heat oven to 425˚F
2. Peel the entire squash and cut in half lengthwise. Scoop out the seeds and pulp with a spoon. Cut the squash into large chunks, about 1 1/2 inches thick.
3. In a large bowl, toss the squash, onions, carrots, sage, thyme, and garlic with the olive oil and season generously with salt.
4. Place the squash, etc. on a large sheet pan. One layer please! No overlap or else it will steam!
5. Roast in the pre-heated oven for 25-30 minutes. You want to give the veg color! Don’t be afraid! Color equals flavor!
6. 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.
7. Transfer the squash, etc. into a large heavy bottomed pot. Remove the thyme sprigs!
8. Pour the chicken stock over and turn the heat to high.
9. Once the soup has reached a boil, turn the heat down to low and simmer for 30 minutes.
10. Turn the heat off and let the soup cool slightly.
11. 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.
12. Add the cumin and season with salt. Make sure to taste before over salting!
13. Add in the butter and mix. This will give the soup a little bit of luxury. ooh la la.

For the Pita Croutons:
1. Pre-heat oven to 400˚F. Line a sheet pan with tin foil.
2. Rip apart the pita into medium to small sized pieces. Don’t cut them with a knife. Rip them.
3. Toss the pita in a bowl with the olive oil, za’atar, and salt.
4. Spread in an even layer on the sheet pan and toast in the oven for 10 minutes until golden brown and crisp.

For Plating:
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. Enjoy right away!

6 Comments

  • Reply September 25, 2014

    Katie (The Muffin Myth)

    Gorgeous photos! I’m not so much on shorts at this time of year, but it’s already quite cold where I live. Missing the summer of shorts already! I love a good oven roasted soup (I’ve got a gorgeous butternut squash soup in the pipelines as well), but those za’atar pita chips really take this to the next level! Thanks for the recipe.

    • Reply September 25, 2014

      iwillnoteatoysters

      You always have to keep a good squash soup recipe in your arsenal! Thanks!

  • Reply October 8, 2014

    Caroline in Toronto

    I’m guessing the squash needs to be peeled before roasting? Or do you scoop out the cooked squash before soup-ifying? :)

    ta!

  • Reply October 15, 2014

    Emma

    I have to say… I was hesitant to trust one who wouldn’t eat oysters, but this recipe is excellent! I didn’t have any sumac so I just used my extra herbs to make a thyme-garlic butter and slathered it on some crusty bread instead of the sour/crutons, and it was delish. Pom seeds made it. Thanks!!

    • Reply October 15, 2014

      iwillnoteatoysters

      Thanks! MMM. That sounds perfect. Happy you enjoyed the recipe!
      P.S. It’s a texture thing with the oysters. I wish more than anything that I will get over it one day.

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