Roasted Butternut Squash Soup
Made with rich nutty tahini and a few warm spices, this Roasted Butternut Squash Soup is all the comfort without the use of heavy cream! Smooth, creamy and a little nutty, you won't even know it's vegan!
Servings: 6 servings
Ingredients
- 1 butternut squash (about 3 pounds, peeled, seeded, and cut into 1-inch cubes or chunks)
- 1 red onion (large, peeled and cut into 1-inch chunks)
- 6 cloves garlic (peeled)
- kosher salt and black pepper
- extra virgin olive oil
- 4 to 5 cups vegetable broth, (low sodium, preferred)
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon red pepper flakes (or Aleppo pepper)
- 6 tablespoons tahini (divided)
- 2 tablespoons honey
- 1/3 cup lightly crushed hazelnuts
Instructions
- Heat the oven to 425 degrees F.
- Arrange the butternut squash and onions in one single layer on a large sheet pan. Season with kosher salt and black pepper. Generously drizzle with extra virgin olive oil (about 3 tbsp) and toss to coat (make sure to spread everything out evenly on the sheet pan). Put the garlic cloves in a small piece of foil and drizzle with olive oil, then fold the foil shut.
- Roast in the heated oven for 30 minutes or until the butternut squash is tender and fully cooked through and charred nicely in some parts.
- Remove from the oven and allow to cool just a little bit, then carefully transfer to the bowl of a large food processor fitted with a blade. Add 2 cups of broth (or less, being careful not to fill the processor too much). Close the lid and blend until smooth.
- Transfer the mixture to a large pot and stir in the remaining broth, spices, and 3 tablespoons of tahini paste. Simmer over medium heat, stirring regularly until the soup is fully warmed through (another 10 minutes or so)
- In a small bowl, mix the remaining tahini paste and honey until well combined.
- When ready to serve, transfer the soup to serving bowls and top each bowl with a drizzle of the tahini and honey mixture and a bit of the crushed hazelnuts, if using. Enjoy!
Video
Notes
- You can find tahini paste, spices, and olive oil used in this recipe via our online shop.
- This soup will serve 6 (or more) as part of a larger meal. It will serve 4 as the main course with your favorite crusty bread.
- Leftovers: Store leftover soup in the fridge for up to 4 days or in the freezer for up to 3 months (reserve the tahini and honey for later). Allow the soup to cool completely before transferring to the fridge or freezer.
Nutrition
Calories: 180.7kcal | Carbohydrates: 26.8g | Protein: 4.3g | Fat: 8.2g | Saturated Fat: 1.2g | Sodium: 208.4mg | Potassium: 560.4mg | Fiber: 3.9g | Sugar: 9.4g | Vitamin A: 13348.5IU | Vitamin C: 29.3mg | Calcium: 95mg | Iron: 1.8mg
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