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4.8 from 177 votes

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

Ingredients

  • 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

    Cup of Yum
  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!

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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.