Squash Soup with Thyme & Sumac
Author: Dani Lind
Recipe type: Soup
*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
- 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.
- When just cool enough to handle, remove skin. Heat butter in a heavy bottomed soup pan & sauté onions until translucent.
- Add garlic & thyme & sauté for another couple minutes.
- Add sumac, stock, & cooked squash & bring to a simmer.
- Simmer for about 15 minutes & puree soup in a food processor, blender, or with an immersion blender.
- Return to heat & add crème fraiche/cream & salt/pepper to taste, adding a bit of
- water if it’s too thick.
- Return to simmer & serve, sprinkling with thyme & a drizzle of crème fraiche/cream for