Butternut Squash Soup with Spices and Dukkah
 
Prep time
Cook time
Total time
 
Recipe By:
Serves: 4 servings
Ingredients
  • 1 large red onion, cut on half crosswise
  • 1 medium butternut squash, cut in half lengthwise
  • 1 large sweet potato, cut in half lengthwise
  • 1 Granny Smith apple, cut in half
  • 1 tablespoon olive oil
  • ½ teaspoon ground Cascabel or New Mexico dried red pepper
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Place the onion, squash and sweet potato cut side down on a parchment-lined baking sheet. Drizzle the olive oil over the onion.
  2. Roast in a 425 degree oven for 25=35 minutes, until the vegetables are soft and caramelized.
  3. Remove the skin and seeds from the squash apple, and sweet potato. Place in a stock pot and fill with water to just cover the vegetables. Add dried red pepper, cinnamon, nutmeg, salt and black pepper. Bring to a boil, reduce the heat and simmer for 15 minutes.
  4. Remove the pot from the heat and puree with a handheld blender.
  5. Serve hot with naan, dukkah and extra hot pepper, if desired.
Recipe by The Gardener Cook at https://www.thegardenercook.com/butternut-squash-soup-with-spices-and-dukkah/