I like incorporating simanim into my Rosh HaShanah meals. This soup includes three of them: squash, dates and pomegranates. I was inspired by a Sephardi baked squash recipe but wanted to make a soup. The coconut milk gives it sort of an exotic feel. It's rich without being heavy and it's gluten-free and vegan.
- Cook Time
- Prep Time
- 2 whole medium-sized butternut squash
- 2 whole red onions, chopped
- 2 whole garlic cloves, minced
- 2 tablespoons olive oil or cooking spray
- ¼ cup date syrup, to taste depending on sweetness
- 2 tablespoons pomegranate molasses, optional and to taste
- 2 teaspoons ground cinnamon
- 1½ teaspoons ground cumin
- 1 teaspoon ground cardamom
- Salt, pepper to taste
- 1 (32-ounce) box unsweetened coconut milk
- ¼ cup brown sugar (optional)
1. Preheat oven to 400F. Line a rimmed baking sheet with foil.
2. Place butternut squash on sheet and bake for an hour until soft and skin appears lightly browned and carmelized. When cool enough to handle, cut in half, scoop out seeds and peel.
3. Mash flesh in a soup pot. Set aside.
4. While squash is roasting, spray a non-stick skillet with cooking spray and heat over medium-high. You could also use olive oil, which adds to the flavor if you prefer.
5. When pan is hot but not smoking, add chopped red onion. Let onion sweat and cook until it begins to brown, about 10 minutes.
6. Add garlic and cook until it just begins to color, about 2 minutes. Remove from heat.
7. Set soup pot over a medium-low heat. Add garlic and onions to squash in soup pot. Mix thoroughly.
8. Add in cinnamon, cardamom, cumin, date syrup and pomegranate molasses, if using.
9. Add brown sugar if you'd like additional sweetness. Taste to adjust spices/sweetness to your taste. Stir well.
10. Slowly add in coconut milk and whisk to combine.
11. Bring soup to boil then reduce heat to simmer, 15 minutes.
If you prefer a more consistent texture, use an immersion blender to puree right in the soup pot.