Winter multi squash soup with tahini
I got the squash for my soup from our local CSA program from Flying Cloud Farm.
I did not take a picture of our particular squashes, but found this convenient one with all three squash I used on google:
I make lots of butternut or pumpkin soups every fall. You can trade out pumpkin or various single winter squashes of your choice.
- One small butternut, a delicata and a carnival squash (you can use all butternut or pumpkin too — trading out squash in squash soup is something I do all the time)
- 5 cups stock of your choice. I used homemade stock I’d frozen previously (add more if needed to get the right consistency)
- One large onion
- 4 cloves of garlic
- 2 tbls shredded fresh ginger
- 1 tsp ground cardamom (this is potent, if you aren’t familiar with this spice start with less and see what you think)
- 2 tbls finely chopped fresh cilantro
- 2 tsp coriander
- 1/4 cup tahini
- salt and pepper to taste
Roast the squash until soft. Peel or spoon out of the shell and put pieces in blender. Puree with some of the stock. I add the ginger, cardamom, cilantro and coriander at this point too.
Sauté onion and garlic until soft. Add a bit of stock once it’s cooked and simmer a few minutes to soften it completely. Let cool briefly and then puree along with the tahini.
Combine the two purees, heat one final time and enjoy. You can spoon a dollop of plain yogurt on it if you like.