Winter Squash Soup with Tahini and Za’atar Chickpea Croutons
1 cup cooked chickpeas
3 Tbsp olive oil, divided
2 Tbsp za’atar
5 garlic cloves, minced and divided
¼ tsp fine sea salt
Pinch of black pepper
½ tsp allspice
¼ cup Soom Premium Tahini
3 Tbsp fresh lemon juice
2 Tbsp ice-cold water
1 large yellow onion, minced
2 pounds red kuri squash (or winter squash of choice)
¼ tsp ground coriander
½ tsp ground cumin
½ tsp fine sea salt
¼ tsp crushed red pepper flakes
4 cups vegetable stock
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.
Dietary Preferences: Dairy-Free, Nut-Free, Soy-Free, Vegan, Vegetarian, Kosher