Sweet Tahini Butternut Squash Soup
Some of the things that I love most about this time of year include the crispness of the air, bundling up in warm layers, seeing the city decorated in white tree lights, and indulging in a few of my favorite seasonal soups. The colors, the flavors, the creaminess! There is just so much to love about this soup. It's the perfect combination of sweet and savory to complement your winter palette. Butternut squash contains 4x the recommended daily value of vitamin A in just one serving to supplement your entire day, and over half of the recommended intake of vitamin C. Both vitamins are so crucial in promoting immune responses, reducing inflammation, and assisting our bodies in fighting illness and disease. I highly recommend this as a staple in your home!
SWEET TAHINI BUTTERNUT SQUASH SOUP
INGREDIENTS
Soup
1 medium sized butternut squash
2 cups vege broth
1/2 cup full fat coconut milk
1/2 cup minced yellow onions
1 apple (I used fugi for its crisp sweetness)
3 handfuls toasted pine nuts
3 cloves of ginger
1 tbsp tahini
1 tbsp coconut oil
Add salt and pepper to taste
Toppings (optional)
Toasted pine nuts.
INSTRUCTIONS
Preheat oven to 400 degrees Fahrenheit. Bake squash for approximately 50-60 minutes, until fully cooked.
When it's done, remove to cool and slice the squash lengthwise to remove seeds and squash. Place the inside of the squash into a blender.
Toast pine nuts in a pan for about 5 minutes or until lightly browned. Put aside and saute the onions and crushed garlic in coconut oil for approximately 5 minutes and add mixture to blender.
Add the rest of the ingredients into the blender and puree. I use a Vitamix, which includes a setting for making warms soups. If you don't have a blender, you can use an immersion blender or crock-pot, which will work wonderfully to make this delicious soup.
Happy cooking!