Tahini Butternut Squash Soup
Rated 4.8 stars by 12 users
Servings
4-6
Cook Time
1 hour
Ingredients
2 Tbsp mild olive oil
2 chopped cloves of garlic
1 diced medium sweet onion
1 large peeled, seeded, and diced butternut squash
1 tsp kosher salt
½ tsp black pepper
½ tsp paprika
2 tsp date syrup (or maple syrup)
4 cups vegetable stock.
Directions
Heat the olive oil in a large soup pot over medium heat. Add the garlic, onion, and diced butternut squash. Sauté for 20–25 minutes, stirring occasionally, until the squash begins to soften and the onions are translucent.
Season the vegetables with salt, black pepper, and paprika. Stir to coat evenly
Add tahini and date syrup. Cook for an additional 5 minutes.
Add the vegetable stock. Bring to a boil then simmer for 20 minutes, stirring occasionally.
Remove from heat and let the soup cool slightly. Use an immersion blender to blend until smooth and creamy. (Alternatively, transfer to a blender in batches.)
Serve warm, garnished with a drizzle of tahini, toasted seeds, or fresh herbs, if desired.
Recipe Note
Dietary Preferences: Dairy-Free, Nut-Free, Gluten-Free, Soy-Free, Vegan, Vegetarian, Kosher
Seasonality: Winter, Fall
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