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

  • garlic
  • butternut squash
  • turmeric
  • Worcestershire sauce
  • pomegranate molasses
  • white onions
  • Aleppo pepper

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

  • 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.

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