Rosemary & Tahini Butternut Squash Soup

Rosemary & Tahini Butternut Squash Soup

It's been a squashy sort of week. It's not just that October is finally here, though that may be part of it. It's the grey outside, the fog that sits low in the fields outside, and the patter of rain on the windows. It's the hustle and bustle of what seems like everything around me. Weeks like this need homey, soul-warming foods and squash is one of my faves.

When I told Oliver I wasn't sure if I wanted to share two squash recipes in one week, he said "It's squash week! Like Shark Week, but better. More delicious, at least." I took his sunny perspective and ran with it, and here we are: doubling up on squash recipes. Buuuut, I am also really excited that it's now unofficially squash week because this soup is so nutty, creamy, squashy, and satisfying that I have no regrets. 

Rosemary & Tahini Butternut Squash Soup

Butternut squash is naturally a little bit nutty, which is why many roasted squash salad recipes call for a tahini dressing. Tahini is creamy, so when it is added to this soup, it lends a richness to the dish, while intensifying the natural nutty flavors already in the squash. 

Basically, it's delicious. Double delicious. 

Rosemary & Tahini Butternut Squash Soup

Add a little crunch on top with toasted squash seeds, and get fancy by garnishing with rosemary. You won't regret it. 

Rosemary & Tahini Butternut Squash Soup

Rosemary & Tahini Butternut Squash Soup

Paleo, Primal, Gluten-Free, Grain-Free, Vegan    |       |    Print Friendly and PDF

Tahini brings out the naturally nuttiness of butternut squash, while rosemary adds an herbaceous edge.

Serves: 4   |    Total Time:



Ingredients:

  • 1 large butternut squash (5 cups cubed)
  • 1/2 white onion, diced
  • 3 garlic cloves, minced
  • 2 stalks celery, chopped
  • 1 tablespoon coconut oil
  • 2 sprigs rosemary
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash nutmeg
  • 3 cups vegetable broth
  • 1/2 cup coconut milk
  • 1 tablespoon tahini
  • Optional, for serving: Extra rosemary, Pepper, Toasted squash seeds

Directions:

  1. Sauté the onion, garlic, and celery in the coconut oil in the bottom of a soup pot (or Instant Pot) until the onions are translucent.
  2. Add the squash to the pot. If cooking over the stove, add 1 cup of vegetable broth and steam until squash is tender. If using a Instant Pot or other pressure cooker, add 1 cup of vegetable broth and then place lid on pot. Set Instant Pot to “Steam” setting and set the timer for 5 minutes.
  3. When the squash is done, add the remaining ingredients. Use an immersion blender to puree until no lumps remain. Bring to a simmer.
  4. Serve hot, garnished with additional pepper, rosemary, and toasted squash seeds.