Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 butternut squash ((about 3 pounds), peeled, seeded, and cut into 1-inch cubes or chunks); 1 large red onion, (peeled and cut into 1-inch chunks ); 6 cloves garlic, (peeled); Kosher salt; Black pepper; Extra virgin olive oil; 4 to 5 cups low-sodium vegetable broth; 3/4 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ground turmeric; 1/2 teaspoon red pepper flakes (or Aleppo pepper); 6 tablespoons tahini, (divided); 2 tablespoons honey (or pure maple syrup (to keep the soup vegan)); 1/3 cup lightly crushed hazelnuts

Details werden geladen...

https://www.themediterraneandish.com/vegan-butternut-squash-soup/

The Creamy Roasted Butternut Squash Soup with a Tahini Twist

Roasted squash, warm spices, and tahini make this vegan soup velvety and rich. Finish it with hazelnuts and honey or maple syrup.

Rezept

Soup

Zubereitungszeit ca. 50 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 40 Minuten

Zutaten:

1 butternut squash ((about 3 pounds), peeled, seeded, and cut into 1-inch cubes or chunks)
1 large red onion, (peeled and cut into 1-inch chunks )
6 cloves garlic, (peeled)
Kosher salt
Black pepper
Extra virgin olive oil
4 to 5 cups low-sodium vegetable broth
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground turmeric
1/2 teaspoon red pepper flakes (or Aleppo pepper)
6 tablespoons tahini, (divided)
2 tablespoons honey (or pure maple syrup (to keep the soup vegan))
1/3 cup lightly crushed hazelnuts

Arbeitsschritte:

Heat the oven. Preheat the oven to 425°F.
Prepare the vegetables. Arrange the butternut squash and red onion in a single layer on a large sheet pan. Season with salt and black pepper. Drizzle generously with olive oil, about 3 tablespoons, and toss to coat. Spread everything evenly across the pan.
Wrap the garlic. Place the garlic cloves on a small piece of foil and drizzle them with olive oil. Fold the foil closed and place the packet on the sheet pan.
Roast. Roast for 30 minutes, until the squash is tender and cooked through with some nicely charred edges.
Blend. Let the vegetables cool slightly. Carefully unwrap the garlic and transfer it to a large food processor fitted with a blade, along with the roasted squash and onion. Add about 2 cups of broth, taking care not to overfill the food processor, and blend until smooth. Work in batches if necessary.
Simmer. Transfer the blended squash mixture to a large pot. Stir in the remaining broth, cinnamon, nutmeg, turmeric, red pepper flakes, and 3 tablespoons of tahini. Simmer over medium heat for about 10 minutes, stirring regularly, until warmed through.
Make the tahini drizzle. In a small bowl, stir together the remaining 3 tablespoons of tahini and the honey or maple syrup. Use maple syrup to keep the recipe vegan, if you like.
Serve. Divide the soup among serving bowls. Drizzle each bowl with the sweetened tahini and finish with crushed hazelnuts. Enjoy!