This creamy butternut squash soup gets a bright, nutty twist from tahini and fresh lemon juice—a flavor combo that’s sweet, tangy, and totally satisfying. It’s the ultimate cozy dish for cool days when you want something warm, rich, and comforting in a bowl.
Plus, it’s simple to make, smells amazing while it simmers, and pairs beautifully with crusty bread.
Key Ingredients & Substitutions
- Butternut Squash: Naturally sweet and nutty, it’s the heart of the soup. You can substitute with acorn squash, pumpkin, or sweet potatoes if needed.
- Tahini: Adds creaminess and a nutty depth. No tahini? Try sunflower seed butter or almond butter for a similar richness.
- Vegetable Broth: Enhances flavor while keeping things light. Water works in a pinch—just adjust the salt as needed.
- Onion & Garlic: For aromatic base flavor. Yellow onions are classic, but sweet onions or shallots also work well.
- Lemon Juice: Brightens and balances the soup. Fresh is best, but bottled will do in a pinch.
- Chives or Green Onions: Add a fresh finish on top. Parsley or even dill can also work nicely!
Ingredients
For the Soup:
- 1 medium butternut squash, peeled, seeded, and diced
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- ½ cup tahini
- Juice of 1 lemon
- Salt and pepper, to taste
Optional Garnishes:
- Red pepper flakes
- Chopped chives
- Croutons or toasted seeds
How to Make It
1. Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5–7 minutes until soft and translucent. Add minced garlic and cook for 1 more minute until fragrant.
2. Simmer the squash
Add the diced butternut squash and vegetable broth. Stir and bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, or until the squash is fork-tender.
3. Blend until smooth
Using an immersion blender, puree the soup right in the pot until velvety smooth. Or, carefully transfer the soup in batches to a blender—let it cool slightly first—and blend until smooth.
4. Stir in tahini & lemon
Return the soup to low heat. Stir in tahini and lemon juice. Season with salt and pepper to taste. Heat gently for 5–10 minutes more, until fully warmed through.
5. Garnish & serve
Ladle into bowls and top with red pepper flakes, chopped chives, or any extra toppings you like. Serve hot with crusty bread or a warm pita on the side.
Storage & Make-Ahead Tips
Can I make it ahead?
Absolutely! This soup keeps well and tastes even better the next day.
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Let it cool before transferring to freezer-safe containers. Thaw in the fridge overnight before reheating.
Reheat on the stovetop over medium-low heat. Add a splash of broth or water if it thickens too much.
Variations & Add-Ins
- Add carrots or a small chunk of fresh ginger for extra flavor.
- Sprinkle in warm spices like cumin, curry powder, or coriander.
- Top with toasted pepitas, croutons, or a swirl of extra tahini for added texture.
