Turmeric Spiced Butternut Squash Soup With Zaatar Croutons

Ingredients:

- 1 medium butternut squash peeled and cubed (about 4 lbs.) (or 5 cups pre cut)
- 1 small yellow onion finely chopped
- 5 garlic cloves minced
- 3 tablespoons olive oil
- 5 cups water or vegetable broth
- salt to taste
- 1 teaspoon dried thyme
- 1 teaspoon turmeric
- ½ teaspoon black pepper
- ¾ teaspoon sumac
- 1¼ teaspoons ground cinnamon
- 1¼ teaspoons ground ginger
- coconut cream or heavy milk (optional topping)
- 1 tablespoons maple syrup optional, adds a little sweetness
pepitas for serving
- Za'atar croutons
- 3 slices toast cut into cubes
- ¼ cup olive oil
- 3 tablespoons za'atar

Preparation:

- Cut the toast into cubes and toss with the olive oil and za'atar. Air-fry at 400℉ for 5 minutes or until golden brown.
- Add olive oil to a pot, then add the onion and garlic.
- Sauté on high until fragrant and onions become translucent.
- Add the cubed and peeled squash, and saute for another 2-3 minutes.
- Add the seasonings and broth, and cook on high until it bubbles and boils about 8-10 minutes.
- Cover and simmer on low for 20-30 minutes or until fork tender.
- Once done, blend using an immersion blender or let it cook for 10 minutes before transferring to a standup blender.
- Top with some cream (optional) and pepitas.
- Serve with zaatar croutons.

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