As the seasons change, so do our culinary cravings. Roasted Butternut Squash Soup with Sumac is a perfect way to embrace the flavors of fall and winter. This warm, comforting soup combines the natural sweetness of butternut squash with the tangy zest of sumac, creating a harmonious blend of flavors that will warm your heart and soul.

In this recipe, we focus on seasonal ingredients to create a nutritious and delicious soup. Roasting the butternut squash brings out its natural sweetness, while sumac adds a unique and delightful twist. Let’s dive into this seasonal favorite with Roasted Butternut Squash Soup with Sumac!

Why This Recipe?

Eating seasonally is a great way to enjoy the freshest and most flavorful produce while supporting local agriculture. This Roasted Butternut Squash Soup is not only delicious but also packed with vitamins and nutrients. The addition of sumac gives it a unique flavor profile that sets it apart from traditional squash soups.

This Seasonal Eating: Roasted Butternut Squash Soup with Sumac is a perfect example of how to make the most of seasonal produce. Enjoy the rich, comforting flavors of this delightful soup.

Ingredients

For the Soup:

• 1 large butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 1 teaspoon sumac (plus more for garnish)
• Fresh parsley, chopped (for garnish)
• Greek yogurt (optional, for garnish)

Instructions

Roasting the Butternut Squash:

1. Preheat your oven to 400°F (200°C).
2. Spread the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil.
3. Season with salt and pepper.
4. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized.

Preparing the Soup:

1. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
2. Add the chopped onion and garlic, and sauté until softened, about 5-7 minutes.
3. Add the roasted butternut squash, vegetable broth, ground cumin, and ground coriander.
4. Bring to a boil, then reduce the heat and simmer for 15 minutes.

Blending the Soup:

1. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
2. Stir in the sumac and adjust seasoning with additional salt and pepper if needed.

Serving:

1. Ladle the soup into bowls.
2. Garnish with a sprinkle of sumac, fresh chopped parsley, and a dollop of Greek yogurt if desired.
3. Serve hot and enjoy!

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Seasonal Eating: Roasted Butternut Squash Soup with Sumac

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 60 minutes minutes

A warm and comforting roasted butternut squash soup with the unique addition of tangy sumac.

Ingredients

• 1 large butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 1 teaspoon sumac (plus more for garnish)
• Fresh parsley, chopped (for garnish)
• Greek yogurt (optional, for garnish)

Instructions 

• Preheat your oven to 400°F (200°C).
• Spread the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil.
• Season with salt and pepper.
• Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized.
• In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
• Add the chopped onion and garlic, and sauté until softened, about 5-7 minutes.
• Add the roasted butternut squash, vegetable broth, ground cumin, and ground coriander.
• Bring to a boil, then reduce the heat and simmer for 15 minutes.
• Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
• Stir in the sumac and adjust seasoning with additional salt and pepper if needed.
• Ladle the soup into bowls.
• Garnish with a sprinkle of sumac, fresh chopped parsley, and a dollop of Greek yogurt if desired.
• Serve hot and enjoy!