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Butternut Squash, Tahini & Lemon Soup
This butternut squash soup with fresh, bright lemon and rich tahini is fragrant, light and delicious.
Servings: 4
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.
Calories: 175kcal | Carbohydrates: 37g | Protein: 3g | Fat: 3g | Sodium: 762mg | Potassium: 957mg | Fiber: 6g | Sugar: 8g | Vitamin A: 26975IU | Vitamin C: 69.3mg | Calcium: 136mg | Iron: 2mg