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
- 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.
- 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.
- 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
- 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.