Step 1

Pre-heat oven to 425˚F

Step 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.

Step 3

In a large bowl, toss the squash, onions, carrots, sage, thyme, and garlic with the olive oil and season generously with salt.

Step 4

Place the squash, etc. on a large sheet pan. One layer please! No overlap or else it will steam!

Step 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!

Step 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.

Step 7

Transfer the squash, etc. into a large heavy bottomed pot. Remove the thyme sprigs!

Step 8

Pour the chicken or vegetable stock over and turn the heat to high.

Step 9

Once the soup has reached a boil, turn the heat down to low and simmer for 30 minutes.

Step 10

Turn the heat off and let the soup cool slightly.

Step 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.

Step 12

Add the cumin and season with salt. Make sure to taste before over salting!

Step 13

Add in the butter and mix. This will give the soup a little bit of luxury.

Step 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.

Step 15

Pre-heat oven to 400˚F. Line a sheet pan with tin foil.

Step 16

Rip apart the pita into medium to small sized pieces. Don’t cut them with a knife. Rip them.

Step 17

Toss the pita in a bowl with the olive oil, za’atar, and salt.

Step 18

Spread in an even layer on the sheet pan and toast in the oven for 10 minutes until golden brown and crisp.