This recipe is courtesy of Andrea Bemis (DISHING UP THE DIRT)
For the Soup:
• 2 Tablespoons grapeseed oil (or oil of choice)
• 1 large yellow onion, diced
• 5 cloves of garlic, minced
• 2 pounds red kuri squash (or winter squash of choice) peeled, seeded and cut into 1 inch cubes
• 1/4 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon crushed red pepper flakes
• 4 cups vegetable stock
• Minced parsley for serving
For the Tahini Sauce:
• 1 clove of garlic, minced
• 1/4 teaspoon fine sea salt
• Pinch of black pepper
• 1/2 teaspoon allspice
• 1/4 cup tahini
• 3 Tablespoons fresh lemon juice
• 2 Tablespoons water
For the Chickpea Croutons:
• 1 cup cooked chickpeas (if from the can rinsed, drained and patted dry)
• 1 Tablespoon olive oil
• 2 Tablespoons za’atar (a middle eastern spice blend)
1. Preheat the oven to 425F. Toss chickpeas with the olive oil and za’atar. Bake in the oven until lightly browned and crisp. About 15-20 minutes. Toss chickpeas halfway through baking.
2. Prepare the tahini sauce by combing all of the ingredients and mixing until smooth. This works best with an immersion blender or food processor. Taste test and adjust seasonings if need be.
3. Heat the oil in a large pot over medium-high heat. Add the onion and garlic and cook until fragrant. About 5 minutes. Stir in the squash and spices. Cook for about 3 more minutes. Add the broth and bring to a boil. Reduce the heat and simmer for about 25 minutes.
4. Carefully puree the soup with an immersion blender or regular blender. Taste test and adjust seasonings if needed.
5. Serve the soup with a healthy drizzle of the tahini sauce, chickpea croutons, parsley and plenty of salt and pepper to taste.