Tahini Squash Soup

AuthorVeggie Fest TeamRating

Tahini Squash Soup

CategoryCuisineDiets, , Yield6 Servings

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.

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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.

Tahini Squash Soup