Butternut Squash Soup With Tahini & Lemon

Name: Butternut Squash, Tahini & Lemon Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
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)

Published on April 30, 2016 by Helen 60 Comments
Last Updated on September 8, 2021

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Butternut squash soup with fresh, bright lemon and rich tahini is fragrant, light and delicious.

Table of Contents

Squash Time

The winter squash harvest is just beginning – what a happy thought, when summer is on the wain! 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.
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This fragrant golden soup is a perfect recipe for spring; butternut squash soup with lemon and tahini. Light and delicious.

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4.77 from 17 votes

Butternut Squash, Tahini & Lemon Soup

This butternut squash soup with fresh, bright lemon and rich tahini is fragrant, light and delicious.

Servings:

Author: Helen Best-Shaw

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

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.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Butternut Squash, Tahini & Lemon Soup

Amount Per Serving

Calories 175 Calories from Fat 27

% Daily Value*

Fat 3g5%

Sodium 762mg33%

Potassium 957mg27%

Carbohydrates 37g12%

Fiber 6g25%

Sugar 8g9%

Protein 3g6%

Vitamin A 26975IU540%

Vitamin C 69.3mg84%

Calcium 136mg14%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Soup

Cuisine: Vegan, Vegetarian

Keyword: butternut squash soup, soup

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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

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