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1
Pre-heat oven to 425 F
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2
Cut the squash in half lengthwise. Scoop out the seeds and pulp with a spoon. Cut the squash into large chunks, about 1 1/2 inches thick.
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3
In a large bowl, toss the squash, onions, carrots, sage, thyme, and garlic with the olive oil and season generously with salt.
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4
Place the squash, etc. on a large sheet pan. One layer please! No overlap or else it will steam!
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5
Roast in the pre-heated oven for 25-30 minutes. You want to give the veg color! Don't be afraid! Color equals flavor!
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6
Optional: If you see that the squash could use a bit more color, turn the boiler on high for 5-8 minutes to really give it a boost.
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7
Transfer the squash, etc. into a large heavy bottomed pot. Remove the thyme sprigs!
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8
Pour the chicken or vegetable stock over and turn the heat to high.
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9
Once the soup has reached a boil, turn the heat down to low and simmer for 30 minutes.
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10
Turn the heat off and let the soup cool slightly.
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11
Using an immersion blender, puree the soup until you reach your desired smoothness. I like it with a slight chunky texture. You can also do this in a stand blender.
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12
Add the cumin and season with salt. Make sure to taste before over salting!
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13
Add in the butter and mix. This will give the soup a little bit of luxury.
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14
Warm the soup gently over the a medium-low flame. Ladle out the soup into each bowl. Dollop the sour cream in 2-3 spots in each soup bowl. Don't over do the sour cream. It's just a touch. Using a skewer or a butter knife, swirl the sour cream into the soup. Top with a few pita croutons and pomegranate seeds.
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15
Pre-heat oven to 400 F. Line a sheet pan with tin foil.
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16
Rip apart the pita into medium to small sized pieces. Don't cut them with a knife. Rip them.
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17
Toss the pita in a bowl with the olive oil, za'atar, and salt.
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18
Spread in an even layer on the sheet pan and toast in the oven for 10 minutes until golden brown and crisp.
