This soup has a hidden ingredient: hummus. It is in the background, adding to the texture and protein content. The hummus also replaces the garlic in the recipe. You can make it a vegan dish by using vegetable stock instead of chicken.
Add squash and carrots, stock and hummus. Simmer for 10 - 20 minutes.
Stir in kosher salt, pepper and pomegranate molasses.
Use hand blender or regular blender to puree.
Serve with pomegranate seeds and dukkah topping.
Notes
I used a 3.2 lb butternut squash that I roasted whole for one hour and it yielded about 4 cups squash – you can easily just buy pre cut squash and roast it but roasting the whole squash was so easy!
If you can’t find pomegranate molasses you can make it yourself or try some good balsamic vinegar – splurge on an aged one.
No dukkah? Try toasted pumpkin seeds, toasted nuts or spicy pepper or all three!