Butternut Squash Tahini Soup (Vegan)

butternut squash tahini soup, topped with hemp seeds, on a plate.

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4.75 from 4 votes

Butternut Squash Tahini Soup (Vegan)

A nutty vegan squash soup featuring za'atar and nigella seeds for an antihistamine punch!

Prep Time15

Cook Time45

Total Time1

Course: Main Dishes

Servings: servings

Calories: 374.68kcal

Author: Max

Ingredients

5 Cups cut butternut squash ~600g
3 Tablespoons coconut oil or other tolerated oil
2 teaspoons za'atar
1 teaspoon nigella seeds
½ teaspoon honey or coconut sugar optional
½ teaspoon amchur
½ teaspoon salt
1 shallot roughly chopped
3 cloves of garlic roughly chopped
1 can coconut milk 13.5oz.
1 ½ Tablespoons tahini
Water or vegetable stock to thin
Hemp seeds to top if desired

Instructions

Preheat your oven to 400°F (205°C), and then peel & cut your butternut squash into small pieces.
Add your squash to a bowl, and then add the oil, za'atar, nigella seeds, sweetener, amchur, and salt and toss until the pieces are evenly-coated.
Place the squash mixture in a single layer on a baking sheet lined with a silpat or sprayed with oil, and bake for 15 minutes on convection mode. The oil will start to bubble and brown the squash, but don't worry about overflow.
While your squash cooks, chop your shallot and garlic. Once your squash has baked for 15 minutes, take it out and add your shallot and garlic, mixing it enough that there's a bit of oil on everything.
Put the mixture back in the oven for 10-15 minutes, until the shallot is just starting to brown.
Take the squash out of the oven and let it cool for 10 minutes, then place it in the blender along with your coconut milk and tahini. Blend everything on high for 30 seconds to 1 minute, pulsing at the beginning if needed.
Thin your soup with water or vegetable stock (if desired), then top with hemp seeds and enjoy!

Notes

SEASONINGS. If you know you don’t tolerate one or more of the spices, you can swap them for other low histamine herbs and spices you think would go well. You can use any type of seasoning, but only add them when you’d normally otherwise add the original spice, otherwise they may not taste right.

ADDING MEAT. You could certainly add meat to this dish, if desired; I'd add no more than a half-pound (225g) of cooked meat total.

FREEZING & STORAGE. To freeze this soup, portion it into air-tight containers and keep for up to six months, reheating for a few minutes over medium-low heat on the stovetop.

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