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Za'atar-Spiced Butternut Squash Soup | A Couple Cooks

Vegan Butternut Squash Soup

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  • Author: a Couple Cooks
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 to 6 1x


This vegan butternut squash soup with za’atar seasoning is a Middle Eastern take on the classic; this cozy soup also features sweet potato and carrot.


  • 1 medium butternut squash
  • 3 carrots, peeled and diced
  • 2 medium sweet potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 4 1/2 to 6 1/2 cups vegetable broth
  • 4 tablespoons za’atar, plus extra to garnish, (you can purchase online)
  • 2 tablespoons toasted sesame seeds
  • Sea salt and pepper
  • Greek yogurt, to serve (optional)
  • Flatbread, to serve


  1. Preheat the oven to 400F.
  2. Chop the butternut squash (watch the video!). Peel and dice the carrots. Peel and dice the sweet potatoes.
  3. Put the squash, carrots, and sweet potatoes in a large bowl and toss with the olive oil, cumin, and 1 teaspoon black pepper.
  4. Spread them out onto a baking sheet in a single layer and roast for 30 to 40 minutes, or until soft and yielding.
  5. Transfer the roasted vegetables to a large saucepan over medium heat and add the vegetable broth (stock). Use an immersion (stick) blender to puree until smooth. (Alternatively, combine everything in a food processor and puree.) Add more broth if necessary, until you get a creamy soup consistency. Add the za’atar, salt and pepper to taste, and stir well.
  6. Serve hot with a sprinkling of za’atar, toasted sesame seeds, and yogurt if desired. Serve with flatbread.


Reprinted with permission from The Middle Eastern Vegetarian Cookbook by Salma Hage

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Middle Eastern