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Tahini Butternut squash soup

by Michaelle
tahini butternut soup

Tahini Butternut squash soup

Tahini Butternut squash soup

Tahini makes stuff like soups so much better! YUM! So creamy…

It’s no secret that I love soups! In fact, It’s my favorite thing to eat. Cold or hot weather!

I made this tahini butternut squash soup yesterday, I was so rainy and so gloomy. I had this beautiful, gigantic butternut squash laying around on my kitchen counter.tahini butternut squash soup

First, I wanted to have roasted butternut squash sprinkle with nuts or some seeds. Then, all I wanted to have some delicious, warm soup.

Tahini Butternut squash soup

 

The perfect companion to a warm cozy fire, hot, and steamy cup of tea, or chocolate. I could never choose! Haha! Why should I? ???

What to expect?

Tahini butternut squash soup is warm, creamy, delicious, a bit nutty, easy to make, vegan, and comforting.

More soup recipes from this blog:

Kabocha squash soup

Pumpkin soup

Roasted garlic carrot soup

Cabbage beans soup

Mushroom split peas soup

Vegan tomato basil soup

My other blog:

5 tools for the busy women- Girlbooss

Don’t forget to a healthy helping of crushed roasted pistachio or silvered almonds for good measure! So wickedly delicious!tahini butternut squash soup

Tahini Butternut squash soup

The tahini takes a simple butternut squash soup level 10 of deliciousness! It's creamy, warm, comforting, easy to make, and so good! Enjoy topped with roasted nuts like pistachio or almonds, and some lime or lemon juice. FANTASTIC!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soups
Cuisine: Vegan
Servings: 8
Author: Michaelle

Ingredients

  • 1 medium butternut squash
  • 6 small garlic cloves
  • 1 cup yellow onions finely chopped
  • 6- 8 cups of water
  • 1 bouillion cube
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tbsp. parsley flakes
  • 1 lime
  • 1/2 tsp. turmeric
  • 1/2 tsp. thyme
  • roasted pistachio or almond for serving

Instructions

  • Peel the squash using a vegetable peeler or a sharp knife. slice in half.
  • Remove the seeds, set aside.
  • Cut the squash in cubes.
  • Add the garlic, the onions, parsley, and everything else except for the nuts if you have any.
  • Let cook for 30 to 45 minutes.
  • Either put everything a large blender and pulse until smooth.
  • Or use a hand blender to puree the squash and the other ingredients until smooth.
  • Let the soup thicken.
  • Serve topped with roasted nuts.

tahini butternut squash soup

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