This is a really wholesome and nourishing soup, I love the combination of earthy but sweet butternut squash and sweet potato, creamy coconut milk and nutty tahini.
I peeled and chopped the squash but if that’s too much hassle – just pop the whole squash into the oven to roast on get on with something else whilst it roasts. Roasting also adds more depth to the flavour of the soup.
This recipe will make 4 to 6 portions depending how hungry you are and makes a perfect lunch (I’ll be taking some to work tomorrow as I will need something filling after my lunch time circuits class!)
If you don’t have any tahini or sumac to hand don’t worry the soup is still really delicious without them!
I'd love to know if you made this recipe.
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I just made this. Absolutely beautiful. 2 of the most disgusting veg in soup bound by tahini, ginger and garlic. Absolutely rich wholesome and deeply satisfying! Thanks. x
He he very happy to hear that!
Love
Niki xx
Hi,
Does the recipe mean 1/2 tsp of turmeric?
Many thanks 😁
Yes, absolutley
xx
Lovely soup!
Just made this on a damp and rainy June day and it went down very well with the troops.
I used coconut milk instead of coconut yoghurt.
Perfect swap! So happy you like
Love
Niki xxxx