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Squash Soup with Thyme & Sumac
Recipe type: Soup
Serves: 4

*Sumac is a tart spice available in Middle Eastern grocery stores, well-stocked herb stores, or online. It’s a major component of the spice mix called za’atar. If you’re unable to find it, substitute 1 Tbsp. fresh lemon juice.
  • 1 large or 2 small winter squash
  • 3 Tbsp. butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 Tbsp. fresh thyme, chopped
  • 1 tsp. ground sumac*
  • 1 quart vegetable or chicken stock
  • ½ cup crème fraiche or cream
  • salt & pepper to taste
  • a pinch of fresh thyme for garnish

  1. Preheat oven to 375 degrees. Cut squash in half, scoop out seeds, & roast cut side down on a cookie sheet until soft, 30-45 minutes.
  2. When just cool enough to handle, remove skin. Heat butter in a heavy bottomed soup pan & sauté onions until translucent.
  3. Add garlic & thyme & sauté for another couple minutes.
  4. Add sumac, stock, & cooked squash & bring to a simmer.
  5. Simmer for about 15 minutes & puree soup in a food processor, blender, or with an immersion blender.
  6. Return to heat & add crème fraiche/cream & salt/pepper to taste, adding a bit of
  7. water if it’s too thick.
  8. Return to simmer & serve, sprinkling with thyme & a drizzle of crème fraiche/cream for
  9. garnish.