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!
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