dinner

Butternut Squash Soup with Nigella & Fennel Seed Oil

Recipe by: Noreen Wasti

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

$37 — ADD TO BAGBUY
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