Sweet Potato, Butternut and Tahini Soup
A creamy, comforting and vegan fall soup.
- Prep time: 15 minutes
- Cook time: 30 minutes
When the leaves fall and the cold sets in, nothing beats a good velvety soup to warm your soul. This sweet potato and butternut soup with tahini brings together the sweetness of squash, the depth of lentils, and the creamy touch of sesame. A bowl of pure comfort, no fuss.
Ingredients
Recipe steps
Sauté the onions
In a large saucepan, heat the olive oil over medium heat. Add the sliced onion and chili flakes. Cook for 2-3 minutes until the onion is soft.
Add the vegetables
Lower the heat, add the cubed butternut squash and sweet potato. Cover and cook for 5-7 minutes, stirring occasionally.
Simmer the soup
Pour in the broth and red lentils. Let simmer over low heat until the vegetables are tender and the lentils are cooked, about 20 minutes.
Blend and finish
Let cool slightly, then blend the soup using a blender or immersion blender until smooth. Return to the saucepan, stir in the tahini and gently reheat. Serve hot.
Tips and variations
- No butternut? The soup will be just as delicious with carrots.
- For a tasty finishing touch, serve with a drizzle of tahini, some toasted pumpkin seeds or a pinch of za’atar.
- You can swap the red lentils for split peas for a slightly different texture.
Anti-waste tips
Don’t throw away the squash seeds! Rinse them, dry them and roast them in the oven with a little salt and spices. Perfect for topping your soup or snacking on as an appetizer.
Butternut peelings can be roasted in the oven with a drizzle of oil to make crispy chips.
