Nik Sharma from Flavor Equation
- 1 1/2 lb. butternut squash, peeled and cut into large chunks
- 1 medium onion, diced
- 4 garlic cloves, peeled
- 2 Tablespoons olive oil
- 1 teaspoon black pepper
- 1 teaspoon Aleppo pepper flakes
- 1/2 teaspoon turmeric
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon Pomegranate
- 1/4 cup almonds, slivered
Heat oven to 400º
Place squash, onions and garlic cloves on a baking sheet. Drizzle with 1 Tablespoon of olive oil and pepper. Season with salt. Roast in the oven for 35-40 minutes until the squash is cooked and starting to turn golden, remove the garlic cloves if they start to get too dark.
Transfer the roasted vegetables to a blender and add 2 cups of water. Puree until smooth. Lower the oven temperature to 350. Heat the remaining oil in a large saucepan over medium low. When the oil is hot, add the Aleppo pepper flakes and turmeric and cook for 30 seconds. Stir in the pureed squash, the worcestershire sauce and pomegranate molasses. Increase the heat to medium-high and bring to a boil, reduce to a simmer and cook for 5 minutes. taste and season with salt as needed.
While the soup is cooking, toast the almonds. Line a baking sheet with parchment paper. Spread the almonds in a single layer and toast in the oven until they are golden, about 8 minutes.
To serve, ladle the soup into bowls, garnish with toasted almonds and a drizzle of olive oil.