Table of Contents
Welcome to our delicious exploration of Tahini and Roasted Butternut Squash Soup, a comforting dish that combines rich flavors with healthy ingredients. Perfect for chilly days, this soup offers a creamy texture with a nutty undertone from tahini.
Ingredients Needed
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/4 cup tahini
- 1 teaspoon ground cumin
- Optional: lemon juice and fresh herbs for garnish
Preparation Steps
Start by roasting the butternut squash. Preheat your oven to 400°F (200°C). Toss the cubed squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 25-30 minutes until tender and caramelized.
While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Once the squash is roasted, add it to the pot along with the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 10 minutes to meld the flavors.
Use an immersion blender or transfer the soup to a blender to puree until smooth. Return the soup to the pot. Stir in the tahini and cumin, mixing well to incorporate the flavors. Adjust seasoning with salt and pepper as needed.
Serving Suggestions
Serve the soup hot, garnished with a drizzle of tahini, a squeeze of lemon juice, and fresh herbs like parsley or cilantro. It pairs beautifully with crusty bread or a simple side salad for a wholesome meal.
This Tahini and Roasted Butternut Squash Soup is not only tasty but also packed with nutrients. Enjoy its creamy texture and savory flavors as a nourishing comfort food.