Butternut Squash & Tahini Soup

Butternut Squash & Tahini Soup

serves 2 cooks in 50 minutes difficulty one

I always forget how much i love a bowl of soup until i make an incredibly creamy one like this. My butternut squash & Tahini Soup is, in my opinion, the most delicious soup (possibly) ever! A pretty bold statement i know, but for me this soup is pure heaven. Unlike some soups that are pretty watery and not filling at all, this soup is so rich and filling and packed with amazing flavour.

Butternut squash not only makes this soup so wonderfully thick and creamy but also packs it with nutrients. Squash contains a wealth of powerful antioxidants such as beta-carotene and vitamin C, which help to protect us against free radicals, and are also thought to reduce risk of cancer and chronic inflammatory diseases. It’s also a rich source of vitamin A, with one serving of this soup equating to nearly 100% of your recommended daily intake! Vitamin A is great for your skin, it works to exfoliate making it smoother and clearer. Tahini is a must in this recipe, as it adds a deep sesame flavour that runs through the soup, it also helps to make this soup really delicious and hearty. tahini is a sesame seed paste known for its calcium content, which is essential for healthy bones. It also contains 20% complete protein, making it a higher protein source than most nuts.

This soup is full of flavours and textures that are filling, energising and most importantly, really comforting.

The Ingredients

1 butternut squash

3 tbsp light-tahini

2 tbsp tamari

Juice 1/2 lemon

1 tbsp apple cider vinegar

4 cups water

S & P to taste


Preheat the oven to 190 degrees celcius. Start by peeling the butternut squash, and cutting it into bite sized cubes. Place on a roasting tray, drizzle with olive oil and roast for around 30-35 minutes.

When the squash is cooked, add all your ingredients to a blender and blend until smooth.

Transfer into a sauce pan and heat through until piping hot.

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