Butternut Squash & Tahini Soup
Butternut squash not only makes this soup so wonderfully thick and creamy but also packs it with nutrients. Squash contains a wealth of powerful antioxidants such as beta-carotene and vitamin C, which help to protect us against free radicals, and are also thought to reduce risk of cancer and chronic inflammatory diseases. It’s also a rich source of vitamin A, with one serving of this soup equating to nearly 100% of your recommended daily intake! Vitamin A is great for your skin, it works to exfoliate making it smoother and clearer. Tahini is a must in this recipe, as it adds a deep sesame flavour that runs through the soup, it also helps to make this soup really delicious and hearty. tahini is a sesame seed paste known for its calcium content, which is essential for healthy bones. It also contains 20% complete protein, making it a higher protein source than most nuts.
- S & P to taste
- 4 cups water
- 1 tbsp apple cider vinegar
- 1/2 lemon
- 2 tbsp tamari
- 3 tbsp light tahini
- 1 butternut squash
- Preheat the oven to 190 degrees celcius. Start by pealing the butternut squash, and cutting it into bite sized cubes. Place on a roasting tray, drizzle with olive and roast for around 30-35 minutes.
- When the squash is cooked add all your ingredients to a blender and blend until smooth.
- Transfer into a sauce pan and heat through until piping hot.