Winter Squash Soup with Tahini & Za’atar
Ever since we woke up to a thick blanket of snow at Tumbleweed Farm we’ve been eating a lot of comfort food. The weather has been so chilly that it’s hard to stay motivated and get chores done.
Even the chickens are tired of this chilly weather! They don’t wander far from their coop in the snow but thankfully they love their newly upgraded heat lamps! They’re not getting much exercise these days but at least they’re warm!
Speaking of warmth, Taylor and I are constantly craving soup on these cold nights at the farm. Thankfully, we still have a lot of winter squash that needs to get eaten and nothing warms us up on a chilly night quite like a bowl of creamy and comforting soup.
We grew over 15 varieties of winter squash this season and one of my absolute favorites was the red kuri variety. If you haven’t had the pleasure of trying a red kuri squash you absolutely must hunt some down at your local farmers market or grocery store. They have a sweet and nutty flavor unlike any other winter squash I’ve tried. We’re planning on growing a lot more of this variety next season.
If you can’t find red kuri for this recipe don’t fret. A butternut, acorn or pumpkin will work just fine. The highlight is the amazing combination of sweet winter squash with lemon-tahini and za’atar chickpea croutons (please don’t skip the croutons!) This soup is hands down one of my favorites and each spoonful is full of wonderful flavors and textures. I hope you all enjoy this as much as we do. Grab your biggest soup spoon, invite some friends over and dig in!
Winter Squash Soup with Tahini & Za'atar Chickpea Croutons
Prep Time: 15 mins. Cook Time: 45 mins. Serves: 4-6For the Soup:
- 2 Tablespoons grapeseed oil (or oil of choice)
- 1 large yellow onion, diced
- 5 cloves of garlic, minced
- 2 pounds red kuri squash (or winter squash of choice) peeled, seeded and cut into 1 inch cubes
- 1/4 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon crushed red pepper flakes
- 4 cups vegetable stock
- Minced parsley for serving
- 1 clove of garlic, minced
- 1/4 teaspoon fine sea salt
- pinch of black pepper
- 1/2 teaspoon allspice
- 1/4 cup tahini
- 3 Tablespoons fresh lemon juice
- 2 Tablespoons water
- 1 cup cooked chickpeas (if from the can rinsed, drained and patted dry)
- 1 Tablespoon olive oil
- 2 Tablespoons za'atar (a middle eastern spice blend)
- Preheat the oven to 425F. Toss chickpeas with the 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 by combing all of the ingredients and mixing until smooth. This works best with an immersion blender or food processor. Taste test and adjust seasonings if need be.
- Heat the oil in a large pot over medium-high heat. Add the onion and garlic and cook until fragrant. About 5 minutes. Stir in the squash and spices. Cook for about 3 more minutes. Add the broth and bring to a boil. Reduce the heat and simmer for about 25 minutes.
- Carefully puree the soup with an immersion blender or regular blender. Taste test and adjust seasonings if needed.
- Serve the soup with a healthy drizzle of the tahini sauce, chickpea croutons, parsley and plenty of salt and pepper to taste.
Notes*Use this recipe as a guide. *Adjust measurements and ingredients as necessary. *Taste test as you go. *Have fun in the kitchen.