Tahini Butternut Squash Soup
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 Tbsp Soom Premium Tahini
2 tsp D’vash Date Syrup
4 cups vegetable stock.
Heat olive oil in a large soup pot. Sauteé garlic, onion, and diced butternut squash on a low-medium heat for 25 minutes. Add salt, black pepper, and paprika and mix.
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.
Take soup off of heat and let cool. Blend with an immersion blender. Serve.
Dietary Preferences: Dairy-Free, Nut-Free, Gluten-Free, Soy-Free, Vegan, Vegetarian, Kosher
Seasonality: Winter, Fall
Leave a comment (all fields required)