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
- Preheat the oven to 400F.
- Chop the butternut squash (watch the video!). Peel and dice the carrots. Peel and dice the sweet potatoes.
- Put the squash, carrots, and sweet potatoes in a large bowl and toss with the olive oil, cumin, and 1 teaspoon black pepper.
- Spread them out onto a baking sheet in a single layer and roast for 30 to 40 minutes, or until soft and yielding.
- 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.
- 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
Keywords: Vegan butternut squash soup, Za'atar seasoning, Middle Eastern Soup, Middle Eastern Recipes, Lebanese Recipes, Lebanese Food, Healthy Soup