Roasted butternut squash + pomegranate molasses soup from The Flavor Equation: The Science of Great Cooking Explained: More Than 100 Essential Recipes (page 84) by Nik Sharma

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lala_5bqe7s on January 04, 2026

    I made this and based on comments I didn’t add as much of the Aleppo pepper. But I think I could have added more. I used 1/8 tsp. I roasted all my vegetable. I also had some leftover red pepper so added that to the vegetables. I don’t think I used quite as much onion as in the recipe just because I only had about 3/4 of a white onion. I also ended up broiling the vegetables for a few minutes just to get some deeper browning. Overall, liked it a lot. I think it’s a lovely bright soup packed with flavor.

  • Suitsme on December 13, 2024

    Loved the pomegranate molasses but the pepper was overpowering which masked the rest of the flavors. Next time I’ll cut the pepper in half.

  • dantullis on October 15, 2023

    I wish I could say I loved it, but I have to agree with others who said the Worcestershire and Aleppo pepper were overpowering.

  • patioweather on November 30, 2022

    My partner and I usually love butternut squash soups but were not huge fans of this flavor combo.

  • FJT on October 05, 2021

    I used white miso paste instead of the Worcestershire sauce to make it gluten-free. Just after this was first made it seemed wonderfully balanced in flavour. When I came to reheat it a few hours later the Aleppo pepper was the predominant flavour, so I would cut back on this next time or maybe not make it so far in advance. On the whole we enjoyed it though.

  • bernalgirl on April 07, 2021

    Outstanding, easy recipe with so much flavor, not at all sweet and cloying. Tips for next time: I made 1.5x the recipe to serve as a main, had about two cups leftover. Watch the Aleppo pepper, it can get spicy. And this soup benefits from a good 10-30” sit with the lid on to allow the flavors to develop before serving.

  • dc151 on January 30, 2021

    We felt the Aleppo pepper overpowered the other flavors. Next time I'll cut back.

  • darcie_b on January 18, 2021

    I only used half as much Worcestershire and thought it well balanced. I think more would have been too much. The pomegranate molasses adds a nice sour note.

  • lizbot2000 on November 17, 2020

    This was unexpectedly good for how simple it was to make. I used urfa chili flakes and I think they and the pomegranate did a lot of work toward making this more than just a standard blended squash soup.

  • lizbot2000 on November 07, 2020

    This was really good and easy. I liked the extra pizzaz from the pomegranate molasses and pepper.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.