Tahini Swirled Spiced Squash Soup
Adding a swirl of tahini to this bowl of naturally vegan spicy squash soup adds a rich, nutty flavor and creamy texture - but it’s also an incredibly easy way to turn your bowl into a work of art and impress your guests! Leave out the fancy herbs if you’re not entertaining, but the tahini is always essential! Serve with crusty garlic bread!
2.2 lbs butternut or kabocha squash (seeds removed and cut into square chunks)
1 large onion
2 finely chopped garlic cloves
5 tbsp olive oil
2½ c vegetable stock
½ tsp ground turmeric
½ tsp ground ginger
4 tbsp Seed + Mill Organic Tahini
Salt & pepper to taste
Optional garnish: chives, micro greens and toasted sunflower seeds or a generous shake of our Togarashi Spice Blend - anything that adds extra crunch is always great!
1. Pre-heat oven to 390°F.
2.Toss the squash in 2 tbsp olive oil and lay out on a sheet pan, roast for 30-40 min (or until browned).
3. Add the rest of the olive oil to a large saucepan and sauté the onion, garlic, turmeric, ginger and cumin on medium heat, until onions are translucent and soft.
4. Add the roasted squash to the onion, add the stock and allow to simmer for 15-20 mins.
5. Add pinch of salt (or more, to your taste).
6. Use an immersion blender to puree the soup (or transfer to a blender if easier).
7. To serve: swirl the tahini over the soup, add any kind of herb garnish (we used chives and micro greens) and a sprinkle of chili flakes and black pepper.
Photo courtesy of Noreen Wasti
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!