Sometimes you want to come home from work, throw a few things in a pot, and have a comforting dinner in less than half an hour.  This is the soup for you.  A handful of ingredients, 20 minutes of simmer and a quick (optional) puree.  Top with a simple tahini sauce and maybe some Savory Granola.  Delicious dinner – done and done.

  • 1 1/2 pounds butternut squash – peeled, seeded and chunked (I use the bag!)
  • 1 onion, roughly diced
  • 1 quart vegetable stock
  • 1 tablespoon chopped garlic
  • 1 bay leaf
  • 2 tablespoons honey
  • Kosher salt and freshly cracked black pepper
  • 1/4 cup tahini paste
  1. Put everything in a 4 quart pot.  Bring to a boil over medium and then reduce the heat to low and simmer for 20 minutes.  The squash should be soft enough to squish with a wooden spoon.
  2. Remove the soup from the burner and let cool a few minutes.  Take out the bay leaf.  Puree the soup or mash with a potato masher if you like it chunkier.
  3. Serve with tahini sauce (recipe below) and Savory Granola.

Basic Tahini Sauce

  • 1/2 cup tahini paste
  • Kosher salt and freshly cracked black pepper
  • 1 cup hot water
  1. Mix everything together, starting with 1/2 cup of the hot water and adding more to get a smooth sauce.

*This can be seasoned with olive oil, garlic, chopped parsley and lemon juice if you wish.