Tahini Butternut Squash Soup

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

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.
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.
Take soup off of heat and blend with an immersion blender.
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.
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.

3 comments:

DEZMOND 5/11/24 14:07: Purfect for cold Autumn days, love the little brown dishes. I made some rizotto with beets und leeks und garlic und red lentils today. Will probably roast a bit of sauerkraut with veggie vurst later this week as sauerkraut is currently on discount here.
Lola Martínez 5/11/24 14:08: Soy muy aficionada a las cremas de calabaza y la tuya es muy rica, estoy segura.
Jeff the Chef 5/11/24 14:11: It sounds completely delicious! Especially with that beautiful slice of bread to dip into it.