Sweet Potato, Butternut Squash and Tahini Soup
A creamy, comforting, and vegan autumn soup.
- Prep time: 15 minutes
- Cook time: 30 minutes
When the leaves fall and the cold sets in, there's nothing like a good velvety soup to warm your soul. This sweet potato and butternut squash soup with tahini brings together the sweetness of squash, the heartiness of lentils, and the creamy touch of sesame. A bowl of pure comfort, no fuss.
Ingredients
-
olive oil
-
onions
-
chilli flakes
-
butternut squash
-
sweet potato
-
coral lentils
-
vegetable broth
-
tahini paste
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 it simmer over low heat until the vegetables are tender and the lentils are cooked, about 20 minutes.
Blend and finish
Let it 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 piping hot.
Tips and variations
- No butternut squash? The soup will be just as delicious with carrots.
- For a gourmet 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 squash peelings can be roasted in the oven with a drizzle of oil to make crispy chips.
