---
title: "Roasted Squash Soup"
url: https://stacklist.com/card/d8868bf2-6d62-403d-8c9c-246b115a8630
stack: https://stacklist.com/stack/bd9ce8a9-cc0b-4609-a625-1360e4ab9868
summary: "Roasted Squash Soup is a Lebanese-inspired recipe featuring roasted vegetables blended with cream and served with Aleppo pepper-spiced grilled cheese for dipping. The dish combines Mediterranean herbs and spices with simple roasting and blending techniques, taking approximately 40 minutes total to prepare."
tags: "roasted-squash-soup, lebanese-cuisine, recipe, aleppo-pepper, mediterranean, herbs-salt, grilled-cheese"
key_entities: "Beirut Spice Co. (organization), Lebanon (location), Bekaa Valley (location), Aleppo Pepper (concept), Mediterranean Herb & Salt Seasoning (concept)"
classification: "tutorial"
content_hash: "sha256:b5c96a58dce18fa64bea3289b6e1fb944ad292e113b6db55608bcb5b12392681"
acp_version: "0.2"
token_counts_approximate: 1092
visibility: public
agent_accessible: true
status: "final"
---

# Roasted Squash Soup

L E B A N E S E S P I C E S 
F O R E V E R Y DA Y C O O K I N G 
R o  st ed S qu  s h S oup 
W i t h ros e m  ry , our he r b s  l t ,  n d  n A le ppo p e pp e r g r illed chee s e f or di pp i n g 
E v e ryt hi n g f or t hi s soup g o e s on on e tr  y : squ  s h , sw ee t pot  to , c  rrot , tom  to , on i on  n d  w h o le he  d o f g  r lic , 
s e  son ed w i t h our he r b s  l t  n d ros e m  ry  n d ro  st ed unt il so f t  n d sw ee t . T he n i t  ll g o e s i n t he ble n de r w i t h sto ck 
 n d c om e s b  ck to t he stov e w i t h c r e  m . T he g r illed chee s e , w i t h A le ppo p e pp e r m el t ed i nto t he m iddle , i s not opt i on  l . 
S E RV E S 
 
P R E P 
15 m i nut e s 
R O A S T 
 5 m i nut e s 
F I N I S H 
10 m i nut e s 
W H A T YO U W I L L N E E D F R O M U S 
M edi t e rr  n e  n H e r b & S  l t S e  son i n g t he ro  st i n g tr  y . 
A le ppo P e pp e r I ns ide t he g r illed chee s e ,  n d d ust ed ov e r t he soup . 
I N G R E D I E N T S 
S O U P 
G R I L L E D C H E E S E 
TO GA R N I S H 
M E T H O D 
2 squ  s h 
2 sw ee t pot  to e s 
1 c  rrot 
2 tom  to e s 
1 on i on 
1 w h o le he  d o f g  r lic 
1 tsp bl  ck p e pp e r 
2 t b sp M edi t e rr  n e  n H e r b & S  l t 
1/  c up g oo d o li v e o il 
A fe w ros e m  ry spr ig s 
 c ups chicke n sto ck 
2 c ups c r e  m 
B utt e r 
B r e  d 
S h r edded mozz  r ell   n d chedd  r 
A le ppo P e pp e r 
C r e  m 
P  rs le y 
P ump ki n s eed s 
A le ppo P e pp e r 
H e  t t he ov e n to  00 ° F  200 ° C  . 1 
R o  st . C h op t he v ege t  ble s  n d spr e  d t he m on  p  r ch m e nt - li n ed
b  ki n g s hee t . S pr i n kle w i t h t he bl  ck p e pp e r  n d M edi t e rr  n e  n H e r b & 
S  l t ,  dd t he ros e m  ry , pour ov e r t he o li v e o il ,  n d ro  st  5 m i nut e s . T o 
ge t t he g  r lic so f t  n d sw ee t , o il t he w h o le he  d  n d s e t i t c ut - s ide d own
on t he tr  y . 
2 
B le n d . P ut  ll t he ro  st ed v ege t  ble s i n  ble n de r , squ ee z i n g t he g  r lic out
o f i ts s ki ns ,  dd t he chicke n sto ck ,  n d ble n d unt il smoot h . 
 
B u ild t he s  n d w ich . B utt e r t he outs ide o f two s lice s o f b r e  d , fill w i t h t he
chee s e s ,  n d spr i n kle A le ppo P e pp e r i n t he m iddle . 
 
F i n i s h t he soup . P our i t i nto  pot ov e r m edi um - l ow he  t ,  dd t he c r e  m , 
 n d on ce i t c om e s to  s i mm e r , turn o ff t he he  t . 
5 
G r ill t he chee s e i n  w  rm p  n on b ot h s ide s w hile t he soup he  ts .  
S e rv e . L  dle t he soup i nto b ow l s ,  dd  sw i r l o f c r e  m , p  rs le y , pump ki n
s eed s  n d  d ust i n g o f A le ppo P e pp e r . D i p t he g r illed chee s e i n t he soup . 
7 

R O A S T E D S Q U A S H S O U P
P AG E 2 O F 2 
N OT E S
M O R E F R O M T H E B E K A A V A L L E Y 
Z  '  t  r H yssop fl ow e r , s e s  m e , sum  c , s e  s  l t $11.   
S um  c T  rt  n d ci trusy , f or s  l  d s  n d g r ill s $11.   
S h  w  rm  S e  son i n g T he ble n d f or chicke n , beef  n d l  m b $12.   
B  h  r  t S e v e n S p ice s T he L eb  n e s e p  ntry b  ckb on e $12.   
F le ur de S el H  n d - g  t he r ed fl  k y fi n i s hi n g s  l t $1  .   
T he S p ic y B un dle b r i n g s S p ic y Z  '  t  r , A le ppo P e pp e r  n d M edi t e rr  n e  n H e r b & S  l t to ge t he r f or $22.50, w hich
c ov e rs t hi s r eci p e ' s A le ppo P e pp e r  n d M edi t e rr  n e  n H e r b & S  l t , w i t h on e mor e j  r be s ide s . 
B ei rut S p ice C o . bei rutsp ice . c o S our ced f rom L eb  non · S m  ll - b  t ch p  cked · N o fille rs or pr e s e rv  t i v e s 
A ny w i nt e r squ  s h wor k s . B utt e rnut  n d k  b o ch   r e t he
e  s ie st to p eel . R o  st i n l  r ge ch un k s so t he y d o not d ry out . 
B le n d i n b  t che s if your ble n de r i s sm  ll ,  n d n e v e r fill i t mor e 
t h  n h  lf w  y w i t h h ot li qu id . 
S ki p t he c r e  m f or  ligh t e r soup , or us e c o c onut m ilk . T he 
ro  st ed v ege t  ble s c  rry i t ei t he r w  y . 
K ee ps t h r ee d  ys i n t he f r idge  n d f r ee z e s w ell bef or e t he
c r e  m g o e s i n .