Butternut Squash, Tahini & Lemon Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Butternut squash, medium
  • 2 cloves Garlic
  • 1 Lemon, Zest and juice of
  • 1 Onion, medium

• Canned Goods

  • 1459 3/4 ml Vegetable stock

• Condiments

  • 1 heaped tbsp Tahini

• Oils & Vinegars

  • 1 Glug Olive oil

Found on fussfreeflavours.com

Description

Directions

• Cut the butternut squash in half lengthways, scoop out the seeds, and bake at GM4/180C/350F for about 30 mins until soft. No need for a tray, just put the squash cut side up on the oven shelf.
• Meanwhile peel and roughly chop the onion and garlic and sweat in the olive oil in a deep pan until translucent and starting to turn golden brown. Remove the squash from the oven and discard the skin. Add to the pan along with the other ingredients.
• Simmer for 5 mins, and blend either with a food processor or with a stick blender.
• Serve piping hot, garnished with some green herbs.
• This soup freezes well.