Roasted Butternut Squash + Pomegranate Molasses Soup

Name: Roasted Butternut Squash + Pomegranate Molasses Soup
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 Tbsp pomegranate molasses; 2 Tbsp Worcestershire sauce; ¼ cup [30 g] slivered or [25 g] sliced almonds, for garnish; 2 Tbsp extra-virgin olive oil, plus extra to drizzle; 4 garlic cloves, peeled; 1 medium white onion (9¼ oz [260 g]), peeled and diced; 1½ lb [680 g] butternut squash, peeled and cut into large chunks; ½ tsp ground turmeric; 1 tsp Aleppo pepper flakes; Fine sea salt; 1 tsp ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Flavor Equation

By Nik Sharma

Published 2020

About

My favorite formula for a soup is to roast a vegetable, then blend it. This maximizes the way ingredients and flavors interact. This soup is based on my own personal soup philosophy and packs a mighty punch in flavor. Pumpkin can be substituted for squash in this recipe; I recommend using a variety that’s not too sweet.

Ingredients

1½ lb [680 g] butternut squash, peeled and cut into large chunks
1 medium white onion (

Asia
India
Fish course
Pescatarian
Gluten-free
Soup

Method

Preheat the oven to 400°F [204°C].

Place the butternut squash, onion, and garlic cloves on a large baking sheet. Add 1 Tbsp of the olive oil and the black pepper. Season with salt and toss to coat evenly. Place the baking sheet in the oven and <