The flavours of sweet butternut squash and onion, earthy tahini, and a pop of za’atar are classically served together as a salad with couscous; I decided to switch it up and blend it into a warm and rich soup.
roasted butternut squash, red onion za’atar & tahini soup
The flavours of sweet butternut squash and onion, earthy tahini, and a pop of za’atar are classically served together as a salad with couscous; I decided to switch it up and blend it into a warm and rich soup.
Equipment
- blender or immersion blender
Ingredients
- ½ kg butternut squash cut into wedges or cubes
- 110 grams red onion diced
- 30 ml olive oil or 3 tablespoons water if avoiding water
- 30 grams tahini
- ¼ tsp cinammon, ground
- ¼ tsp cumin, ground
- ¼ tsp ground nutmeg
- 700 ml vegetable broth
- Za’atar seasoning
- ½ tsp ground thyme
- ½ tsp sumac
- ½ tsp sesame seeds
- ¼ tsp salt
- For serving
- vegan yoghurt for serving
- 5 grams chopped parsley
- 30 grams pumpkin seeds roasted
Instructions
- Preheat the oven to 200°C (392 °F).
- Spread out squash on baking sheet and drizzle with oil or spray with cooking oil and season with salt and pepper and roast for 30 to 40 minutes until they have taken on some colour and are cooked through.
- Meanwhile, in a large soup pot, warm one tablespoon of olive oil or water until simmering and add the chopped red onions and cook until the onions have softened and is starting to turn golden on the edges. I add some of the pepiptas here and brown and then set aside part of the pepitas (a few tablespoons for presentation later)
- Add the butternut squash, seasoning, tahini and vegetable broth to a blender working in batches if your blender can’t hold all of the mixture.
- Transfer the butternut squash mix back to the pot with the red onions
Nutrition
Calories: 235kcalCarbohydrates: 23gProtein: 5gFat: 16gSaturated Fat: 2gSodium: 856mgPotassium: 575mgFiber: 4gSugar: 6gVitamin A: 13766IUVitamin C: 31mgCalcium: 85mgIron: 2mg
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