Dinner

Butternut Squash Soup with Nigella and Fennel Seed Oil

Written by: Noreen Wasti

Time: 1 hour
SERVINGS: 4-6 as an appetizer
Butternut Squash Soup with Nigella and Fennel Seed Oil

"This butternut squash soup is the perfect opener to your Thanksgiving meal — hearty roasted squash, a hint of chili and aromatics such as sage and ginger. Serve it up in small bowls or cups with a drizzle of the fragrant spiced oil on top. It’s cozy, elegant, and vegan — perfect for pleasing a crowd with hardly any fuss." - Noreen Wasti, Chef in Residence 

Ingredients

  • 1 medium butternut squash (about 1 lb), halved, peeled, and seeds removed
  • Awake Extra Virgin Olive Oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt
  • 6 sage leaves
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1 hot red chili (such as Thai), chopped
  • 1 (13.5 fl. oz) can of coconut milk
  • 1 cup broth of your choice
  • 1 Tbsp maple syrup
  • 1/2 tsp nigella seeds
  • 1/2 tsp fennel seeds

Instructions

  1. Preheat the oven to 400F and line a sheet pan with parchment paper. 
  2. Cut the squash into small cubes and place on the sheet pan. 
  3. Drizzle with 2 tablespoons of Awake Olive Oil, then season with smoked paprika, garlic powder, and 1 teaspoon of salt. Toss to coat and arrange the sage leaves on top. 
  4. Roast the squash for 30-35 minutes until golden brown and fork tender. Set the sage leaves aside for garnish. 
  5. In a soup pot, heat 2 tablespoons of Awake Olive Oil over medium heat. Once the oil shimmers, add the onion, garlic, ginger, chili, and a pinch of salt. Cook until the onions are softened and translucent, about 8 minutes. 
  6. Add the squash with the coconut milk, broth, and maple syrup. Stir to combine. 
  7. Bring the soup up to a boil and then reduce to a simmer, let cook for 10 minutes. 
  8. Use an immersion blender (or regular blender) to puree the soup until smooth. If using a regular blender, pour the soup back into the pot to keep warm. 
  9. Taste for seasoning and adjust as needed. 
  10. For the nigella and fennel seed oil, heat a small frying pan over medium heat with 2 tablespoons of Awake Olive Oil. Once the oil glistens, add the nigella and fennel seeds, toast for about 1 minute until fragrant. 
  11. Divide the soup into bowls or cups and drizzle with the oil. Garnish with the reserved sage leaves. Serve immediately and enjoy! 

What You'll Need

Awake Awake
Awake
Sale price$37 $32.56
100% Extra Virgin Olive Oil 4.9 Stars,475 reviews

Reading next

Pumpkin Olive Oil Chocolate Gem Loaf

Pumpkin Olive Oil Chocolate Gem Loaf

GF
Goat Cheese & Persimmon Crostini

Goat Cheese & Persimmon Crostini

VG
DINNER