Go Back
+ servings
soup in purple bowl with copper spoon and dukkah and arils

Roasted Butternut Squash Soup with Pomegranate Molasses

Beth Lee
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.
4.38 from 8 votes
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Course Soup
Cuisine Middle Eastern
Servings 8
Calories 215 kcal

Ingredients
  

  • ½ cup chopped onion
  • 2 tablespoons olive oil
  • 2 teaspoons coriander powdered spice is fine
  • 2 carrots rough cut and roasted
  • 3 pounds approximately butternut squash roasted
  • 4 cups chicken stock or vegetable stock
  • cup hummus store bought is fine
  • 3 tablespoons pomegranate molasses
  • Kosher salt and pepper
  • Pomegranate seeds for garnish
  • Dukkah for garnish

Instructions
 

  • Sauté onion in olive oil until transparent.
  • Add coriander and stir.
  • 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!

Nutrition

Calories: 215kcalCarbohydrates: 34gProtein: 7gFat: 7gSaturated Fat: 1gCholesterol: 4mgSodium: 269mgPotassium: 835mgFiber: 5gSugar: 10gVitamin A: 20629IUVitamin C: 38mgCalcium: 100mgIron: 2mg
Keyword pomegranate molasses, Roasted butternut squash soup
Tried this recipe?Let us know how it was!