Butternut Squash & Tahini Soup (Vegan & Gluten-Free)
As I write this, the last piece of produce from my CSA sits roasting in the oven. A small sugar pumpkin that I’ve struggled to eat because it’s just so dang cute! Instead, it’s been sitting as a center piece on our dining room table. But tomorrow, it’s becoming part of a beautiful, delicious galette. Anyways, Mr. Pumpkin long outlived the second-to-last piece of produce from my CSA: the butternut squash that went into this soup.
That’s right, I’ve been keeping this from you for over three weeks. You see, my computer got just the tiniest bit wet, had an “I’M MELLLLLTING” moment, and proceeded to die completely. So, I’ve gotten a bit behind. But today, after almost two months on a work laptop so slow that I could do a load of dishes every time the page refreshed, I got a brand spankin’ new computer. Well, a brand spankin’ refurbished computer, but the point is there aren’t muffin crumbs between the keys or sticky spots that smell suspiciously like coffee. And the best part, I think it weights less than the butternut squash I put in this soup. Anyways, the soup. I am completely infatuated with winter squash, and butternut is one of my favorites. Along with kabocha, hubbard, spaghetti, acorn, pumpkin and delicata. How could you ever choose?! It’s sooo creamy when you puree it, and when you add tahini it becomes creamier yet. You wouldn’t believe it’s vegan.
Well, it’s vegan until you add Trader Joe’s chicken andouille sausage to it, which I don’t not suggest doing. And it’s gluten-free if you don’t use homemade whole wheat chia seed pretzels to scoop it into your mouth, which I will also call a decisively not bad idea. Really, you can’t go wrong. Unless you forget the squash, that might be weird.
Butternut Squash & Tahini Soup
Adapted from Naturally Sassy
- 1 Butternut Squash
- 3 tbsp tahini
- 2 Tbsp coconut aminos
- 1 Tbsp lemon juice
- 1 tbsp apple cider vinegar
- 4 cups water
- Melted coconut oil
- Salt and Pepper to taste
- Peel the butternut squash and cutting it into bite sized cubes. Toss with melted coconut oil and place on a baking sheet. Roast for 40-45 minutes, or until soft.
- When the squash is cooked, add all your ingredients to a blender or food processor and blend until smooth.
- Transfer into a sauce pan and heat through until piping hot.
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I love this recipe idea. It sounds very similar to one I made the other night but I liked to try yours next time. Thanks for sharing!!!
This is one of my early Fall favorites. I would love to try your recipe!