Butternut Squash Soup with Tahini Drizzle




This Butternut squash soup is smooth and rich. The tahini drizzle adds another flavor profile which is absolutely delicious.

Eating soup provides an array of nutritional benefits that we may forget to include into our diets. Vegetables that go best in soup contain a huge amount of vitamins, minerals and fiber which is beneficial for our body to thrive. Eating soups is a great way to use leftovers that you have in your fridge. I sometimes will take any vegetables I have, put them in a pot, and create something delicious!

Butternut squash is low in fat and high in dietary fiber, could you ask for anything better!? Butternut squash has so many incredible properties but one of the most crucial ones is that it has anti-inflammatory properties. Since this recipe has a high water and fiber content, it will fill you up pretty quickly. Adding a bowl of soup to dinner may stop you from eating unwanted foods at night or having smaller portions at dinner.

I used vegetable broth in this recipe, but if you want a soup which is very rich and adds a bonus of nutritional benefits; add a can of full fat coconut milk. You can also roast your butternut squash before boiling it. This adds a smoky flavor that is scrumptious. You can also roast the squash seeds in the oven and add them as a garnish to the soup. All you need to do is remove the seeds, drizzle with a tad of olive oil and bake them at 375 degrees for 10 minutes! This can be done while the soup is cooking!

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Butternut Squash Soup with Tahini Drizzle

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Prep Time
Total Time

INGREDIENTS

Soup

  • 1 lb. butternut squash
  • 2 cups organic vegetable broth
  • 1 red onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 garlic clove, minced
  • 4 fresh sage leaves
  • sea salt and pepper
  • Micro greens and sprouts

Tahini drizzle

  • 1 tablespoon tahini
  • 1 teaspoon za’tar or harissa
  • 1 tablespoon lemon juice
  • 2 teaspoons cold water

DIRECTIONS

Soup

1.) In a large soup pan, drizzle 1 tablespoon olive oil and place onions in pot. Cook for 5–6 minutes and then add celery, carrots, and garlic. Continue cooking for another 3–4 minutes. Add butternut squash and vegetable broth.

2.) Simmer for 30–40 minutes or until squash is cooked and tender

3.) In a small frying pan, melt 1 teaspoon coconut oil and fry the sage leaves until brown. Remove and set aside

4.) In small batches, place soup in a food processor and blend until smooth. Add sage leaves.

Tahini Directions

1.) Mix all ingredients together and drizzle on top of soup.

Eat this with some great homemade pita bread!


Sunwarrior

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