Tahini Squash Soup

Tahini Squash Soup
Try this unique puréed soup that has a wonderful creamy texture without the use of any dairy products.

Ingredients

 2 cups diced onions
 2 teaspoons vegetable oil
 1 medium-sized butternut squash
 5 cups water or vegetable stock
 ¼ cup tahini
 1 tablespoon gluten-free tamari or soy sauce
 Salt
Garnish:
 Seasoned croutons (optional)

Instructions

1

Sauté onion in vegetable oil in a 4-quart pot until translucent.

2

Peel squash and cut into 1-inch cubes. Add to the onion and cover with 5 cups water or vegetable stock. Bring to a boil, then reduce heat and simmer covered for about 30 minutes or until squash is soft.

3

Let soup cool slightly for easy handling. Purée in batches in a blender or food processor, adding tahini during the last batch. Return to soup pot after puréeing.

4

Season with tamari and salt to taste. Simmer 10 minutes.

5

Garnish with croutons, if desired.

Serves 6

Share this recipe

Share on facebook
Share on twitter
Share on pinterest
Share on print
Share on email

Check out our veggie cooking videos

Get updates and news about the next Veggie Fest, wellness articles, and new delicious recipes straight to your inbox.

Ingredients

 2 cups diced onions
 2 teaspoons vegetable oil
 1 medium-sized butternut squash
 5 cups water or vegetable stock
 ¼ cup tahini
 1 tablespoon gluten-free tamari or soy sauce
 Salt
Garnish:
 Seasoned croutons (optional)

Directions

1

Sauté onion in vegetable oil in a 4-quart pot until translucent.

2

Peel squash and cut into 1-inch cubes. Add to the onion and cover with 5 cups water or vegetable stock. Bring to a boil, then reduce heat and simmer covered for about 30 minutes or until squash is soft.

3

Let soup cool slightly for easy handling. Purée in batches in a blender or food processor, adding tahini during the last batch. Return to soup pot after puréeing.

4

Season with tamari and salt to taste. Simmer 10 minutes.

5

Garnish with croutons, if desired.

Serves 6

Tahini Squash Soup