Winter Squash Soup with Tahini

By hmp13

Ingredients

• 2 tbsps grapeseed oil (or oil of choice)
• 1 yellow onion (large, diced)
• 5 cloves garlic (minced)
• 2 lbs red kuri squash (or winter squash of choice peeled, seeded and cut into 1 inch cubes)
• 1/4 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp fine sea salt
• 1/4 tsp crushed red pepper flakes
• 4 cups vegetable stock
• parsley (Minced, for serving)
• 1 clove garlic (minced)
• 1/4 tsp fine sea salt
• 1 pinch black pepper
• 1/2 tsp allspice
• 1/4 cup tahini
• 3 tbsps fresh lemon juice
• 2 tbsps water
• 1 cup chickpeas (cooked, if from the can rinsed, drained and patted dry)
• 1 tbsp olive oil
• 2 tbsps za'atar (a middle eastern spice blend)

Preparation

Step 1

Preheat the oven to 425F. Toss chickpeas with the olive oil and za’atar. Bake in the oven until lightly browned and crisp. About 15-20 minutes. Toss chickpeas halfway through baking.
Prepare the tahini sauce by combing all of the ingredients and mixing until smooth. This works best with an immersion blender or food processor. Taste test and adjust seasonings if need be.
Heat the oil in a large pot over medium-high heat. Add the onion and garlic and cook until fragrant. About 5 minutes. Stir in the squash and spices. Cook for about 3 more minutes. Add the broth and bring to a boil. Reduce the heat and simmer for about 25 minutes.
Carefully puree the soup with an immersion blender or regular blender. Taste test and adjust seasonings if needed.
Serve the soup with a healthy drizzle of the tahini sauce, chickpea croutons, parsley and plenty of salt and pepper to taste.

*Use this recipe as a guide.