Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 1 butternut squash; 1 red onion; 6 cloves garlic; kosher salt and black pepper; extra virgin olive oil; 4 to 5 cups vegetable broth; 3/4 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ground turmeric; 1/2 teaspoon red pepper flakes; 6 tablespoons Tahini; 2 tablespoons honey; 1/3 cup lightly crushed hazelnuts

User Reviews

4.8

177 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
6 servings
Calories
1807 kcal
Course
Soup
Cuisine
American-Mediterranean Fusion

Roasted Butternut Squash Soup

Frida Fisher

Report

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!

Share:

I Made This!

132 people made this

Print

38 people printed this

Save this

106 people saved this

Ingredients

Servings

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

Add to Shopping List

Instructions

Heat the oven to 425 degrees F.
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.
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.
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.
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)
In a small bowl, mix the remaining tahini paste and honey until well combined.
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!

Notes

You can find tahini paste, spices, and olive oil used in this recipe via our online shop.
This soup will serve 6 (or more) as part of a larger meal. It will serve 4 as the main course with your favorite crusty bread.
Leftovers: Store leftover soup in the fridge for up to 4 days or in the freezer for up to 3 months (reserve the tahini and honey for later). Allow the soup to cool completely before transferring to the fridge or freezer.

Nutrition Information

Show Details

Calories 180.7kcal (9%) Carbohydrates 26.8g (9%) Protein 4.3g (9%) Fat 8.2g (13%) Saturated Fat 1.2g (6%) Sodium 208.4mg (9%) Potassium 560.4mg (16%) Fiber 3.9g (16%) Sugar 9.4g (19%) Vitamin A 13348.5IU (267%) Vitamin C 29.3mg (33%) Calcium 95mg (10%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 1807 kcal

% Daily Value*

Calories	180.7kcal	9%
Carbohydrates	26.8g	9%
Protein	4.3g	9%
Fat	8.2g	13%
Saturated Fat	1.2g	6%
Sodium	208.4mg	9%
Potassium	560.4mg	12%
Fiber	3.9g	16%
Sugar	9.4g	19%
Vitamin A	13348.5IU	267%
Vitamin C	29.3mg	33%
Calcium	95mg	10%
Iron	1.8mg	10%