Smoky Butternut Squash Soup w/ Yogurt & Dukkah


Easing back into blogging after a long hiatus because you know….life.  Life with my kids, my job that I love, and navigating single mommy life and all its idiosyncrasies.  In a nutshell, getting caught up in the routine and groove of life.  But, I’m reclaiming my time because food is everything to me.  It’s my art.  From its history, it’s journey from farm to table, to the creativity and innovation of food dishes that entice your eyes as well as your palate. 

I’m starting back with this Smoky Butternut Squash Soup w/ Yogurt and Dukkah seasoning for a little bit of Fall inspiration. I’ve used Dukkah seasoning in a couple of my other recipes.  As you can see, it’s one of my favorite seasonings.  Some nights when I get home late and I don’t want to look at the stove because I’m too tired and too hungry, I’ll whip up some Scrambled Eggs with Cheese, Avocado slices and sprinkle Dukkah Seasoning on top of my eggs.  Now, Scrambled Eggs with Cheese is great on its own, but adding the seasoning, gives it such a pop of flavor.  Like I can really cook kind of flavor.  You can make your own Dukkah seasoning, which consists of a combination of nuts, sesame seeds, cumin, fennel, and other seasonings.  Or, you can just buy it here.

The soup was a great late-night dinner for me, along with some crusty bread and my new obsession……Better Call Saul.  I binged watched Breaking Bad last year and was told to watch its prequel spin-off.  I’m quite hooked. 

Have a great day everyone!

Smoky Butternut Squash Soup with Yogurt and Dukkah Seasoning//serves 4


3 lb. butternut squash (about 1 large squash), deseeded, peeled, and chopped
2 tablespoons olive oil
1 medium onion chopped
3 large garlic cloves minced
1 teaspoon smoked sea salt
½ teaspoon freshly ground black pepper
1 tablespoon smoked paprika
4 cups vegetable broth

Optional toppings

1 tablespoon yogurt, garnish
1 tablespoon dukkah seasoning, garnish
Chopped parsley for garnish

 Preheat oven to 425° F.  Arrange chopped butternut squash on a sheet pan lined with parchment paper.  Drizzle squash with olive oil.  Roast 25-30 min or until squash are softened and browned.

 In a large skillet, warm 2 tablespoons olive oil over medium heat.  Add the chopped onion.  Cook stirring often until the onion has softened and is starting to turn brown, about 3 to 4 minutes.  Add the garlic and cook until fragrant, about 1 minute, stirring frequently. 

 Transfer the cooked onion and garlic mixture to a blender.  Add the roasted butternut squash, smoked sea salt, smoked paprika and freshly ground black pepper.  Pour in the vegetable stock and blend on high until soup is thick and creamy. Add additional stock if you would like a thinner soup.  Depending on the type of blender you use, (I used my Vitamix), you may have to work in batches to blend the squash.  Pour soup into bowls and garnish with yogurt, Dukkah seasoning and parsley.  Serve immediately.

 1 year ago

Matcha Spinach Hummus w/ Dukkah & Golden Pea Shoots
Avocado Toast w/ Sun Dried Tomatoes, Poached Egg & Dukkah

Matcha Spinach Hummus w/ Dukkah & Golden Pea Shoots

This recipe is in partnership with DōMatcha®

Hummus is one of my favorite go to lunches, weekdays and weekends.  It is the perfect food as it is loaded with protein and good fats.  It is simple to make and can be customized with the addition of squash, carrots, bell peppers, beets and so on.  This Matcha Spinach Hummus with Dukkah (more on this later) was exactly what I needed this past weekend.  It was back-to-school shopping weekend and I had a plan and I had hummus.  Much like Christmas shopping, although less erratic (I can still get parking), back to school shopping is its own level of crazy.  So, I needed a quick meal on the road to keep me focused and to not become part of the crazy.  Translation: Overwhelmed and a bit hangry. 

The recipe only requires chickpeas, tahini, spinach, garlic cloves, matcha powder, and olive oil.  I sprinkled the matcha hummus with Dukkah (pronounced DOO-kah) for extra crunch and tanginess.  Dukkah is an Egyptian condiment consisting of a mixture of herbs, nuts (usually hazelnuts) and spices.  I purchased mine from here.  You can use this as a spice crust for fish, meat, chicken, tofu and vegetables.  In other words, you can put it on everything.  And you will, once you taste it.



Matcha Hummus w/ Spinach, Dukkah & Golden Pea Shoots//serves 8

2 (15.5 oz) cans chickpeas, drained
½ cup tahini
2 cups fresh spinach
2 cloves garlic, peeled or to taste
Juice of 1 lemon, plus more to taste
2 tablespoons DōMatcha green tea
¼ cup extra virgin olive oil
Kosher salt and freshly ground pepper
¼ cup store bought dukkah, for sprinkling

Golden Pea Shoots (optional)
Micro Cilantro or regular cilantro

Place drained chickpeas, tahini, spinach, garlic, lemon juice, matcha powder and olive oil in a food processor. Sprinkle with salt and pepper and process mixture until smooth.  Add more olive oil as needed until smooth.  Taste and adjust seasoning, adding more salt, pepper or lemon juice.  To serve, drizzle with olive oil, dukkah, golden pea shoots and micro cilantro.