Tahini Butternut Squash Soup

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

When the weather turns and the thermometer dips, a hot bowl of soup is just delightful. Though so creamy and rich, this gluten free butternut squash soup contains no cream (except a few drops of coconut cream for the garnish). The secret lies in the add of tahini. Serve with a slice of homemade bread and top with a few crispy sage leaves, for a hearty bowl of creamy goodness. It’s one of the easiest meals to make with just a handful of ingredients, and it’s almost impossible to mess up.

 

2 tbsp Olive oil plus more for frying sage 2 Garlic cloves, peeled and minced 150 g Brown onion, peeled and chopped 1-1.2 kg Butternut squash, peeled, seeded, and diced 1/2-3/4 tsp Sea salt 1/2 tsp Black pepper 1 tsp Ground cucmin 1/3 tsp Freshly grated nutmeg 2-3 tbsp Tahini 800 ml Vegetable stock (or water) Sage leaves 1/2 tsp Toasted sesame seeds 2 tsp Coconut cream, optional

1. Heat olive oil in a large soup pan. Add in garlic, onion, and diced butternut squash and sauteé on a low-medium heat for 25 minutes. Add salt, black pepper, cumin and nutmeg and stir together.
2. Add tahini and cook for an additional 5 minutes. Add the vegetable stock or water. Bring to a boil then simmer for 20 minutes, stirring occasionally.
3. Take soup off of heat and blend with an immersion blender.
4. Coat the bottom of a skillet with olive oil, heat until hot then add sage leaves in a single layer. Watch them closely as it only takes about 30-45 seconds for them to crisp up, then remove them with a slotted spoon. Put them on a plate lined with paper towels.
5. Divide soup among serving bowls. Top with a couple of grinds of black pepper. Garnish with the crispy sage leaves, and sprinkle with sesame seeds, and drizzle with coconut cream if using.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com