Winter Squash Soup with Tahini and Za’atar Chickpea Croutons
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Servings
4-6
Cook Time
60 minutes
Ingredients
3 Tbsp olive oil, divided
1 large yellow onion, minced
5 garlic cloves, minced and divided
2 pounds red kuri squash (or winter squash of choice)
¼ tsp ground coriander
½ tsp ground cumin
¼ tsp fine sea salt
½ tsp fine sea salt
¼ tsp crushed red pepper flakes
4 cups vegetable stock
Minced parsley, for serving
1 clove of garlic, minced
¼ tsp fine sea salt
½ tsp allspice
Pinch of black pepper
3 Tbsp fresh lemon juice
2 Tbsp ice-cold water
1 cup cooked chickpeas
1 Tablespoon olive oil
2 Tablespoons za'atar
for the soup
for the tahini sauce
for the chickpea croutons
Directions
Preheat the oven to 425F.
Drain and rinse 1 cup cooked chickpeas. If chickpeas are from can, drain, rinse, and pat try. Toss chickpeas with 1 Tbsp olive oil and za’atar. Bake in the oven until lightly browned and crisp. About 15-20 minutes. Toss chickpeas halfway through baking.
Prepare the tahini sauce. In a food processor, combine 1 minced garlic clove, salt, pepper, allspice, tahini, lemon juice, and ice-cold water and mix until smooth. Taste and adjust seasonings if necessary.
Heat the remaining 2 Tbsp olive oil in a large pot over medium-high heat. Add onion and remaining garlic. Cook until fragrant, about 5 minutes.
Peel and de-seed 2 pounds red kuri squash (or winter squash of choice) and cut into 1-inch cubes. Stir in the squash with ground coriander, ground cumin, sea salt, and crushed red pepper flakes. Cook for about 3 more minutes.
Add vegetable stock and bring to a boil. Reduce the heat and simmer for about 25 minutes.
Carefully puree the soup with a blender. Taste and adjust seasonings if needed.
Serve the soup with a healthy drizzle of the tahini sauce, chickpea “croutons”, minced parsley, and plenty of salt and pepper to taste.
Recipe Note
Dietary Preferences: Dairy-Free, Nut-Free, Soy-Free, Vegan, Vegetarian, Kosher
Seasonality: Winter
Recipe by Andrea Bemis of Dishing Up the Dirt
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