Butternut squash soup with fresh, bright lemon and rich tahini is fragrant, light and delicious.
Squash Time
The winter squash harvest is just beginning – what a happy thought, when summer is on the wane! I love butternut squash and add one to my basket with every shop.
Butternuts are really quite good for you; fat free, high in fibre, low GI, and low in calories. They are also packed with beta carotene, vitamin C and the minerals selenium, zinc, manganese, magnesium and potassium.
I love the versatility of these pretty veg. They can be baked, roasted, boiled, spiralized, puréed or fried. Even the seeds are delicious when gently toasted. I often keep a tub of roasted squash in the fridge or freezer, ready to use. I love them in salads, stir fries, smoothies and fritattas.
Butternut Squash Soup with Lemon and Tahini
This butternut squash soup with lemon and tahini is brightly flavoured with a velvety soft texture. It’s a light soup that I first made on a cool spring day, but I think it’s perfect all year round. As we move towards autumn, I love the marriage of the summery elements of the southern Mediterranean with the sweet autumnal squash.
The secret is to bake the butternut squash, to concentrate and sweeten the flavour. The tahini adds depth and a velvet smoothness while the lemon lifts the soup and gives it a summery zing. The three simple flavours combine to make a rounded whole, with layers of taste that really need nothing more.
How to Make Butternut Squash, Tahini & Lemon Soup
Step one – Cut the butternut squash in half lengthwise and scoop out the seeds. Bake at GM4/180°C/350°F for about 30 mins until the flesh is soft. There’s no need for a tray, as you can just put the squash cut side up on the oven shelf.
Step two – While the squash is baking, peel and roughly chop the onion and garlic. Heat the oil in the bottom of a deep pan. Sweat in the oil until translucent and starting to turn golden brown.
Step three – Remove the squash from the oven. Scoop out the flesh and discard the skin. Then add to the pan along with the stock, tahini and lemon.
Step four – Simmer for 5 minutes. Then blend the soup in a food processor or with a stick blender.
Step five – Serve butternut squash soup with lemon and tahini piping hot, garnished with some snipped chives or your favourite herbs.
Hints & Tips
- When using butternut squash, bake or roast it first to draw out water and concentrate the flavours. You can bake the flesh in the skin, so there is no need for a roasting tin.
- This soup freezes well, so make extra and save for winter days when you come home cold and in a hurry for something warming.
Variations
- If you like spices, experiment by adding cumin, allspice and chilli – all work well with the flavours in this butternut squash soup.
- Try using pumpkin instead of butternut squash – the small Hokkaido variety would work well.
More Easy Soup Recipes
- Good soup often starts with a soffritto recipe. Make a big batch, freeze and use every time you make soup.
- Carrot and lentil soup
- Pumpkin and sweet potato soup
- Swede Soup
- Slow cooker vegetable soup
- Tomato and lentil soup
- More easy soup recipes
Summer Soup Recipes
Butternut Squash, Tahini & Lemon Soup
Ingredients
- 1 butternut squash ( medium size)
- 1 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 750 ml vegetable stock
- 1 tsp tahini
- 1 lemon ( zest and juice)
Instructions
- Cut the butternut squash in half lengthwise and scoop out the seeds. Bake at GM4/180°C/350°F for about 30 mins until soft. There's no need for a tray. Just put the squash cut side up on the oven shelf.
- While the squash bakes, peel and roughly chop the onion and garlic. Fry the onion in the oil in a deep pan for a few minutes, and then add the garlic. Cook until the onion is translucent and starting to turn golden brown.
- Remove the squash from the oven and discard the skin. Add to the pan along with the stock, tahini and lemon.
- Simmer for 5 mins, and blend in a food processor or with a stick blender.
- Serve piping hot, garnished with some chives, a sprinkle of chili flakes and season with salt and pepper to taste.
Notes
Hints & Tips
- When using butternut squash, bake or roast it first to draw out water and concentrate the flavours. You can bake the halves without the need for a roasting tin.
- This soup freezes well, so make extra and save for winter days when you come home cold and in a hurry for something warming.
Variations
- If you like spices, cumin, allspice and chilli work well with the flavours in this butternut squash soup.
- Try using pumpkin instead of butternut squash – the small Hokkaido variety would work well.
If you love velvet smooth soups you may like my spiced pumpkin, carrot and sweet potato soup
or try a butternut squash, cranberry, apple and carrot juice.
If you love squash, you may also like
- Camilla’s spelt butternut squash cake
- Kates squash & kale pearl barley risotto
- Laura’s squash and sage risotto
Joanna
This sounds great. I wouldn’t have thought to put tahini in, so I’m going to try it. Other squash though, as I don’t have a butternut, and this year’s haven’t got going yet.
Thanks for sharing
Joanna
Helen
Goodness me Joanna, that is the quickest that anyone has ever commented on a post on my blog. I have not even managed to get the photo up yet!
I think it will work with any squash, pumpkin, courgette or marrow.
H
kathryn
What a lovely idea to put some tahini in your soup. I shall have to try that one out. We’re into pumpkin and soup season here in Australia.
And I had NO IDEA you could melt stick blenders. I’ve never thought to be cautious about blending hot soup. Yikes.
Christie @ fig & cherry
Grey? Raining? Isn’t it meant to be the beginning of your Summer?
I’m sorry!
Gorgeous recipe though. I agree with Kathryn, tahini is a lovely addition.
Alfie
Thanks for stopping by my blog! – this soup looks, and sounds so wonderful. I’ve had the same experience with stick blenders myself!! :o))
Helen
Kathryn – It was a very cheap Tesco economy stick blender, I should treat myself to a better one, but it did the job well until I melted it!
Christie – the weather has warmed up finally – I am keeping my fingers crossed that it stays sunny.
Alfie – I am glad that it is not just me that destroys blenders!
kathryn
I made both this soup and your Asian inspired white bean dip on the weekend. Both are bloody delicious and easy to make.
I’ve been having the dip on toast for breakfast. But I’m also going to use it to spark up my lunch today – a salad wrap.
My partner R doesn’t like pumpkin, but he highly enjoyed your soup – with the citrus and tahini richness. So thanks for posting both of these.
Helen
Kathryn,.
I am so glad that you made and enjoyed this! I have had if again from the freezer and it was even better!
Yogi Kitchen
We will have to try this one soon, tahini is Adam’s favourite ingredient so we are always looking for new recipes that use it in unique ways. We should do a full tahini cook book!
shuhan
that sounds delicious! I love butternut squash, all squashes in fact.I was addicted to tahini a whole ago, just straight out of the jar like peanut butter, and bought like 10 jars of the stuff. Now I’ve weaned myself off my addiction, I’m at a loss as to what to do with all these jars of tahini, glad to have found a way to use them!
Kate | The Veg Space
Oooh, you had me at tahini and lemon – this sounds totally delicious, really lovely flavours. Thanks for linking to my risotto!
Helen
I love this soup – such a delicate flavour and beautiful texture.
Camilla
I love Butternut Squash soup but have never had tahini it so really want to try this now, it looks so creamy and delicious! Thanks for including my recipe;-)
Helen
It makes such a difference to the texture. I suppose you could use a nut butter too.
Nayna Kanabar
I love butternut squash soup and always look for new days to cook it. Not tried adding tahini before so you have given me a new idea.
Helen
It is a twist on peanut butter. It makes the most amazing texture.
Elizabeth
Mmm yum! I just happen to have all of these ingredients on hand! I think I might have to make this for lunch today!
Helen
It is my absolute favourite soup. A ray of sunshine in a bowl.
Sara
This looks fantastic. I love squash and was just talking to my husband about needing to find new ways to prepare it as summer arrives and our gardens are producing a bounty of yellow and butternut squash!
Helen
I adore both squash and pumpkin – I wish they were more of a British thing, as there really are not very many varieties available. So jealous of your vegetable patch!
Dean of Little Steps
Wow. Now this looks absolutely yum! I do make a lot of squash soup especially in the winter. Must pin this :)
Helen
I wish it would stop being winter and proper spring would come along.
Tracy | Baking Mischief
I’m here in sunny California and the weather is having the same hard time making up its mind. I keep putting away winter linens only to pull them back out again a couple of days later, so you’re not alone! This soup looks soooo good, perfect for any weather. I love the tahini in there. It sounds like a perfect addition.
Helen
It is layering weather with the top layer being a ski jacket! I am so fed up with it.
Ali @ Home & Plate
We still have a chill in the air here in Ohio. This creamy soup would be the perfect starter to dinner or even dinner alone. I love butternut squash and your addition of tahini and lemon in this soup sounds divine.
Helen
I cannot wait for some warmer weather, fed up of this cold snap now.
Anne Murphy
On this cold and rainy May Day in New York, that soup looks wonderful!
I’ve never used tahini with squash, and it sounds just perfect! I’m about to pick up a jar of it for some specific recipes, and have been delighted to see more and more ideas for using it. (I’m all about making any food earn its space in my fridge or cabinet.)
Helen
Tahini is amazing in soups as it thickens and has the most wonderful texture. It is a twist on all those African recipes that use peanut butter to flavour and thicken dishes.
Tamara
Want to trade weather for a day? I trimmed the grass yesterday in 96 degrees (f) here in McAllen, Texas! I love the combinations of tahini, lemon, and butternut squash, and I’d probably eat it even though we don’t have anything that resembles cool weather here :-) I hope your days become more seasonal soon, Helen!
Helen
I’d love to swap for a day – although is it very humid where you are? I think this soup should work chilled? I need to try it.
Jess Powell (Babi a Fi)
I bet this is so tasty – the colours are so inviting too! x
Helen
It is our favourite. I fist blogged this in 2008, and just revived the photos.
Joanna
I like the sound of this soup urx different from what I usually go for.
Helen
It is good to ring the changes!
Rachel
I dont think I have ever cooked with tahini and ive never used lemon in a soup, so that is two firsts for me today Helen!
Helen
Lemon in soup is amazing, it just lightens and brightens the taste. My not so secret, secret ingredient!
Choclette
I have fallen for those beautiful blue soup bowls big time Helen. It’s most definitely soup weather here today with the muzzle and drizzle and a bowl of this would be very welcome. Squash soup is my all time favourite, I just love its velvety smoothness as well as colour and flavour.
Helen
I love those soup bowls, my mother found them and gave them to me one Christmas. I love their shape, the handle is perfect for curling your thumb around.
laura dove
I have never made butternut squash soup, I wouldn’t know where to start! This recipe looks like something I could manage, I will give it a try, thank you!
Helen
Let me know how you get on. So long as you sauté the onions, and roast the squash properly you cannot go that wrong.
DannyUK.com
This looks absolutely lovely and fairly easy to make which is a bonus.
Helen
Thanks Danny. I am all about easy to make food!
Kizzy
This sounds and looks delicious. What a great idea, I love soup. You photos are amazing too
Helen
Thanks Kizzy, soup is the perfect comfort food.
Chloe Keen
I love butternut squash soup! This is going on my list of things to make, thank you for sharing!
Chloe
Helen
Butternut squash really is the best soup – I adore the texture.
Izzie Anderton
Thanks for sharing your recipes, soup is perfect for the weather we’re having right now! I can’t wait to try the Spiced Pumpkin, Carrot and Sweet Potato!
Helen
It really is soup weather still. I loved that pumpkin, carrot and sweet potato soup. Time to make it again.
Kara Guppy
I have just got a soup maker so going to give these a try. The Butternut squash and tahini sounds amazing
Helen
It would be even easier in a soup maker!
The L's Mum
I love the sound of this soup. It sounds just up my street. :) Thanks for sharing the recipe. I will have to give it a try this week.
Helen
Enjoy it! It is so delicious.
Bintu | Recipes From A Pantry
I normally make butternut with peanut butter so would love to try a version with tahini. Looks so good.
Helen
I love peanut butter in soups, so rich and decadent.
Ana De- Jesus
I had never thought of combining butternut squash with tahini but it looks like a delicious addition to an already exciting soup!
Helen
The tahini thickens and adds a glorious texture.
Amy
I have fresh cubed butternut squash in my fridge. About how much should I used for this recipe (cups or weight). I’m thinking to roast the cubes and finish the soup as you suggest. Please advise. Thank you.
Helen
I’d say 5 cups and use a little less stock, and add more if needed.
Plume d'Auré
It looks delicious ! Thanks for the recipe ! I’ll try it today !
Best,
Plume d’Auré
Suzanne
This looks so good! What a great blend of flavorful and filling veggies for spring!