Tahini Butternut Squash Soup
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