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    Home » Vegetarian

    Roasted Butternut Squash Soup – With Tahini & Zaatar

    Published: Oct 20, 2020 · Modified: Dec 15, 2021 by Marita Sinden · 12 Comments

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    This creamy roasted butternut squash soup recipe is my go-to warm-me-upper. It always reminds me of autumn, when the days get colder and I crave warm hearty soups. With its smooth flavour and the infusion of middle eastern spices this soup is a welcome indulgence for our taste buds.

    I had butternut squash soup before but typically flavoured with sage (affiliate link) or thyme. This Lebanese butternut squash recipe gave me a whole new palette of flavours to experience.

    For this recipe, the butternut squash can easily be substituted with Pumpkin. Pumpkin and tahini and zaatar is a great combination.

    Not only do the flavours speak for this recipe, but also the health benefits. This roasted butternut squash soup is vegan and low carb. Low in calories (86 kcal per 200gr) and high in Vitamin B6 and carotene. A delicious and guilt free indulgence.

    How to roast the butternut squash for soup?

    I have always found pealing and chopping uncooked butternut squash hard, so I prefer roasting butternut squash for soup. Not only for its sweeter flavours but also out of convenience. It is easy to scoop out the flesh with a spoon once roasted.

    There are two ways I roast butternut squash. Firstly, you can just roast it whole. Stab it with a long knife a few times, rub some olive oil into it and place it into the hot oven (about 200 degrees Celsius/ 392 degrees Fahrenheit) for about 20 minutes. Once it cooled down, the flesh is very soft and you can peel the skin off with your hands!

    Secondly, you can cut it in half, if you like, remove the seeds and roast it with the cut side up. Just drizzle some olive oil on top and roast at about 200 degrees Celsius/ 392 degrees Fahrenheit for twenty minutes.

    As an alternative to roasting the butternut squash, you can always use this air fryer butternut squash recipe.

    How to blend the butternut squash

    The easiest way is to use an immersion hand blender. If you don’t have one, you can use a kitchen processor – or a soup maker. Another way of blending the butternut squash without a blender is to mash it up with a potato masher.

    Seasoning the Butternut Squash Soup.

    The flavours in this soup are very subtle but effective. The cardamom pods have a smoky flavour that is contrasted with sweet nutmeg and cinnamon. The all-spice rounds the flavour off with a bit of a peppery taste.

    The taste becomes complete if one drizzles the tahini and sprinkles the zaatar over it. Don’t miss out on this step, as this allows the individual to adjust to their taste.

    How to serve this soup

    We just serve the butternut squash soup with bowls of tahini and zaatar and parsley on the side. Everyone can help themselves. The parsley is also a great garnish.

    This soup goes well with some fresh or toasted white bread. Pita and some hummus is also a great alternative.

    Can you make this butternut squash soup recipe ahead of time?

    Butternut squash soup is one of those recipes that taste better the next day. So of course, you can make it in advance. I would not add the tahini or zaatar until it is thoroughly heated up though, just before serving.

    Another alternative is to just roast the butternut squash one or two days ahead and then make the rest of the recipe later– for a quick mid-week meal.

    How to store roasted butternut squash soup

    The soup will keep in the fridge for up to 4-5 days. It also freezes very well, so you can make it in bulk ahead for cold winter months.

    More Vegan Vegetables Dishes

    • Spinach and Pea Soup with Mint
    • Swede and Carrot Soup
    • Vegan German Potato Salad with Cucumber
    • Vegan German Potato Salad with Apple
    • German Red Cabbage with Apple

    I am pleased to let you know that mydinner.co.uk is now part of the Feedspot list under German Food blogs. 

    https://blog.feedspot.com/german_food_blogs/

    Source: this recipe was adapted from Comptoir Libanais, Pumpkin Soup

    Recipe

    Roasted Butternut Squash Soup with Tahini and Zaartar

    Marita
    A delicious butternut squash soup with middle eastern flavours.
    5 from 5 votes
    I look forward to your feedback. Just click the stars above.
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 15 minutes mins
    Course Appetizer, Dinner, Main Course, Mezze Dish, Soup
    Cuisine Lebanese, Middle Eastern
    Servings 6 people
    Calories 187 kcal

    Equipment

    • blender

    Ingredients
      

    • 2 tbsp olive oil
    • 1 onion (1 large or 2 small) finely chopped
    • 2 carrots finely chopped
    • 2 clove garlic crushed
    • 1 butternut squash (about 900 g/ 2lb)
    • 3 seeds from cardamon pods crushed
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon grated nutmeg
    • 1.2 liter vegetable or chicken stock (about 5 cups)

    To serve

    • drizzle tahini
    • spinkle of zaartar
    • 1 handfull flatleaf parsley
    • toasted bread or pita
    Prevent your screen from going dark

    Instructions
     

    • First roast the butternut squash. Either roast it whole, by stabbing it a few times with a knife and drizzling it with olive oil. Placing it in preheated the oven at around 20 minutes.
      Or you can chop the butternut squash in half and drizzle with olive oil. Place in the preheated oven for around 20 minutes
    • Preheat the oven to around 200 degrees Celsius (375 degrees Fahrenheit)
    • Once the butternut quash is roasted, leave to cool. Once cooled skin the butternut squash (it should be very easy to pull it off by hand) and remove the seeds. Alternatively if you have cut halved the butternut squash, remove the seeds with a spoon. Then scoop out the flesh.
    • Heat the oil in a large saucepan. Add the onion, garic and carrot. Season with salt and peper and saute for around 10-15 minutes.
    • Stire in the pumpkin, and cardamon, cinnamon and nutmeg and cook for a couple of minutes to toast the spices.
    • Pour in the stock, cover with a lit and bring to boil. Leave it to simmer, with the lid on, for about 15 minutes. Leave to cool a little and then blend it until smooth.
    • If the soup is too thick for your liking, you can always add a little more stock.
    • To serve, place in bowls and drizzle with tahini, zaartar and parsley. We leave these on the tables so everyone can adjust the quanities to their taste.

    Nutrition

    Calories: 187kcalCarbohydrates: 26gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 6mgSodium: 306mgPotassium: 746mgFiber: 3gSugar: 8gVitamin A: 16691IUVitamin C: 30mgCalcium: 80mgIron: 1mg
    Keyword Butternut Squash, Roasted Butternut Squash Soup, Tahini, Zaartar
    Did you make this recipe? I love hearing how you went with my recipes! Please leave a quick Comment and star rating. I appreciate your feedback.

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    Comments

      5 from 5 votes

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      Recipe Rating




    1. Joanna says

      September 03, 2021 at 5:51 am

      This looks really delicious and quite thick, almost like a dip. You’re very right, I’m used to seasoning my butternut squash soup with sage, sometimes I add a toasted apple too. Using these Lebanese spices would add a totally new dimension. I’ll give it a try for sure as soon as it gets colder here.

      Reply
      • Marita says

        September 03, 2021 at 12:12 pm

        Thank you Joanna, I hope you will enjoy the Middle Eastern spices in this soup.

        Reply
    2. Jere says

      September 03, 2021 at 5:21 am

      5 stars
      Glad to have this recipe as I am always looking for a way to use butternut squash, and will love to try the zaartar and tahini.

      Reply
      • Marita says

        September 03, 2021 at 12:13 pm

        Yay Jere. Thanks, I hope you will like this recipe.

        Reply
    3. Freya says

      September 02, 2021 at 5:49 pm

      5 stars
      This was such a delicious soup and absolutely packed with flavour!

      Reply
    4. Jeannie says

      September 02, 2021 at 10:40 am

      5 stars
      This is such a hearty recipe, I would definitely have it with Pita or even naan. Perfect recipe when I want something warm and comforting.

      Reply
      • Marita says

        September 02, 2021 at 7:22 pm

        Yes it is very warming. Also very easy to make. Hope you enjoy it.

        Reply
    5. Kayla says

      September 02, 2021 at 9:51 am

      5 stars
      I love butternut squash soup and this recipe was so bright and delicious! Full of great Fall flavor!

      Reply
      • Marita says

        September 02, 2021 at 7:22 pm

        Thanks I hope you will enjoy it Kayla

        Reply
    6. Natalie says

      January 28, 2014 at 1:09 am

      5 stars
      This looks delicious marita! I agree how hard it is not just to peel but cut squashes, but the oven trick sounds good. Shame I don't have an oven!

      Reply
      • Marita says

        January 28, 2014 at 5:09 pm

        Thank you Natalie, I am sure the trick comes in handy when you are back in the UK x

        Reply

    Hi, I'm Marita

    Food enthusiast & home cook. I returned to Germany after living in the UK for 20 years. Here at My Dinner, you will find traditional and authentic German recipes with cultural backgrounds.

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