A soul-warming dish that captivates with its velvety texture and rich, comforting flavor.
Servings
6
Prep Time
10 Min
Cook Time
60 Min
Ingredients
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3 lbs butternut squash, cut into 1" cubes
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Olive oil
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4 tbsp Noshejan Umami Unico
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2 tbsp butter
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1 large onion, sliced
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6 cloves garlic, minced
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1" fresh ginger, peeled and shredded
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1 cup coconut milk
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3 cups chicken broth
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3 tbsp pomegranate molasses
Instructions
Preheat the oven to 450°. In a large mixing bowl, combine the squash, 2 tbsp Noshejan Umami Unico, and drizzle with olive oil. Mix well, coating all pieces evenly. Line a sheet pan and lay out the butternut squash in a single layer.
Roast the butternut squash for 45 minutes until softened.
In a skillet, melt the butter over medium heat and add the onion. Cook until caramelized, about 20 minutes. Add the garlic and ginger. Cook for 2 minutes more.
Combine the butternut squash, onion mixture, coconut milk, and remaining Noshejan Umami Unico in a blender and blend until smooth. Pour into a large soup pot.
Add the chicken broth and pomegranate molasses. Stir together well over medium heat, bringing to a light boil. Lower the heat to medium, and cook for 15 minutes.
Serve with homemade sourdough croutons or crusty bread!
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