Roasted Butternut Squash Soup
Made with rich nutty tahini and a few warm spices, this Roasted Butternut Squash Soup is all the comfort without the use of heavy cream! Smooth, creamy and a little nutty, you won't even know it's vegan!
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 butternut squash ((about 3 pounds, peeled, seeded, and cut into 1-inch cubes or chunks))
- 1 red onion ((large, peeled and cut into 1-inch chunks))
- 6 cloves garlic ((peeled) )
- kosher salt and black pepper
- extra virgin olive oil
- 4 to 5 cups vegetable broth, ((low sodium, preferred))
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon red pepper flakes ((or Aleppo pepper))
- 6 tablespoons tahini ((divided))
- 2 tablespoons honey
- 1/3 cup lightly crushed hazelnuts
Instructions
- 1
Heat the oven to 425 degrees F.
- 2
Arrange the butternut squash and onions in one single layer on a large sheet pan. Season with kosher salt and black pepper. Generously drizzle with extra virgin olive oil (about 3 tbsp) and toss to coat (make sure to spread everything out evenly on the sheet pan). Put the garlic cloves in a small piece of foil and drizzle with olive oil, then fold the foil shut.
- 3
Roast in the heated oven for 30 minutes or until the butternut squash is tender and fully cooked through and charred nicely in some parts.
- 4
Remove from the oven and allow to cool just a little bit, then carefully transfer to the bowl of a large food processor fitted with a blade. Add 2 cups of broth (or less, being careful not to fill the processor too much). Close the lid and blend until smooth.
- 5
Transfer the mixture to a large pot and stir in the remaining broth, spices, and 3 tablespoons of tahini paste. Simmer over medium heat, stirring regularly until the soup is fully warmed through (another 10 minutes or so)
- 6
In a small bowl, mix the remaining tahini paste and honey until well combined.
- 7
When ready to serve, transfer the soup to serving bowls and top each bowl with a drizzle of the tahini and honey mixture and a bit of the crushed hazelnuts, if using. Enjoy!