Roasted butternut squash soup
1 medium butternut squash, peeled, seeded and cubed
1 Tbsp baharat spice or ground cinnamon
1 tsp sweet paprika
2 tsp brown sugar
1 tsp granulated garlic powder
1 tsp kosher salt
1/2 tsp Aleppo pepper or ground black pepper
2 Tbsp avocado oil
3 leeks, finely sliced
1 large apple, cubed
2 tsp ground cinnamon
3 bay leaves
1 Tbsp consommé powder dissolved into 2 cups of boiling water
2 cups cold water
Preheat the oven to 400°F.
Grease a large baking sheet with oil and arrange butternut squash in a single layer on the tray. Sprinkle with spices, salt and pepper. Bake for 25-30 minutes or until fork tender.
Heat the oil in a large pot over medium heat, then add the leeks and sauté for 10 minutes until leeks are translucent.
Add the apples, bay leaves and cinnamon and sauté for another 10 minutes.
Pour in the consommé and the rest of the water and stir well.
Add the roasted squash, then cover the pot. Lower the heat and simmer for 30 minutes.
Use an immersion blender or a standing blender to purée the ingredients to desired smoothness.
Taste the soup and add salt and pepper, to taste.
Savory Granola Topping
1 cup old fashioned oats
½ cup roasted pistachios
½ cup pepitas (roasted pumpkin seeds)
½ cup candied pecans
1 Tbsp fennel seed
½ tsp Aleppo pepper
1 tsp salt
¼ cup maple syrup
¼ cup olive oil
Preheat oven to 350°F.
In a large bowl, toss all the ingredients and mix well to coat all the oats and nuts.
Spread the granola on to a parchment lined sheet pan.
Bake for 15 minutes, then remove from oven and stir the granola around on the tray.
Bake for another 10 to 15 minutes, until golden and crispy.
