This butternut squash soup is cozy, creamy, and full of flavor. The sweetness of the squash pairs beautifully with the nutty tahini and zesty lemon, creating a comforting bowl you’ll crave all season long.
It’s quick to make, super satisfying, and fills the kitchen with the best aroma. I love serving it with crusty bread for a simple yet hearty meal that feels like a warm hug. 🥣✨
Key Ingredients & Substitutions
Butternut Squash
Naturally sweet and velvety, it’s the base of this soup. If you don’t have any on hand, try acorn squash or sweet potatoes for a similar result.
Tahini
Adds richness and a nutty depth. No tahini? Swap it with almond butter or sunflower seed butter for a creamy alternative with a different twist.
Vegetable Broth
Homemade broth brings extra flavor, but store-bought works great too. For more control over seasoning, opt for a low-sodium version—or even water plus herbs in a pinch.
Chives
Fresh chives offer a burst of color and mild onion flavor. You can also use sliced green onions or fresh parsley for a bit of brightness on top.
How to Get That Creamy Texture
For a silky-smooth soup:
- Use an immersion blender directly in the pot for quick, easy blending.
- If using a regular blender, let the soup cool slightly and blend in small batches. Don’t fill it more than halfway—hot soup expands!
- Return blended soup to the pot and gently reheat.
Blending it well gives you that luscious, creamy finish every time.
Butternut Squash Soup With Tahini & Lemon
Ingredients
For the Soup:
- 1 medium butternut squash, peeled, seeded, and diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup tahini
- Juice of 1 lemon
- Salt and pepper to taste
For Garnish:
- Red pepper flakes
- Chopped chives
Time Needed
- Prep: 10 minutes
- Cook: 30 minutes
- Total: 40 minutes
Perfect for a quick lunch or easy weeknight dinner!
Instructions
1. Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add chopped onion and cook for 5–7 minutes, stirring occasionally until soft and translucent. Add the garlic and sauté for another minute until fragrant.
2. Add the Squash & Broth
Add the diced butternut squash and pour in the vegetable broth. Give it a good stir and bring everything to a gentle boil. Once boiling, reduce heat and simmer uncovered for 15–20 minutes, until the squash is fork-tender.
3. Blend It Up
When the squash is cooked through, remove the pot from heat. Use an immersion blender to blend the soup until smooth. If using a regular blender, let the soup cool a bit and blend in batches, then return it to the pot.
4. Stir in Tahini & Lemon
Mix in the tahini and fresh lemon juice. Stir well to combine. Taste and adjust with salt and pepper as needed. Let the soup heat through for a few more minutes so everything blends perfectly.
5. Garnish & Serve
Ladle the warm soup into bowls. Sprinkle with red pepper flakes and chopped chives. Serve with crusty bread, and enjoy the cozy comfort of this bright and creamy soup!
FAQs
Can I Use Another Type of Squash?
Yes! Acorn squash or pumpkin can also be used. Just peel and seed them like you would with butternut, and adjust seasonings slightly to taste.
Can I Make It Ahead of Time?
Definitely. This soup stores well in the fridge for up to 3 days. Reheat it gently on the stove, adding a splash of broth or water if needed.
How Should I Store Leftovers?
Let the soup cool completely, then transfer to an airtight container. Store in the fridge for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
What Extras Can I Add?
You can jazz it up with roasted carrots, a bit of ginger, cumin, or coriander for more depth. For crunch, add croutons, toasted pumpkin seeds, or a drizzle of olive oil before serving.
