Print Options:

Butternut Tahini Soup, by Dianne Wenz



Serves 4 / Prep time: 5 minutes / Cook time: 25 minutes

DIANNE SAYS: Ah, tahini, how do I love thee? Let me count the ways. I love you in savory hummus, in creamy salad dressings, and paired with chocolate in sweet desserts. And let’s not forget hearty soups. My beloved sesame paste adds a velvety richness to this Butternut Tahini Soup. Serve your soup as is or with cooked brown rice.



1 teaspoon neutral-flavored vegetable oil
2 garlic cloves, minced
1-inch piece fresh ginger, peeled and minced
4 cups vegetable stock
3 cups butternut squash, peeled and chopped into ½-inch pieces (about 2 pounds of squash)
2 cups tightly packed spinach, chopped
½ teaspoon salt
¼ teaspoon black pepper
½ cup warm water
¼ cup mellow white miso paste
¼ cup tahini
2 scallions, sliced
2 tablespoons toasted sesame seeds



1. In a large pot over medium heat, heat the oil until it shimmers. Add the garlic and ginger. Cook for a minute or two, until just starting to brown.
2. Add the vegetable stock and squash to the pot, and increase the heat to medium-high. Bring the mixture to a boil, and then reduce the heat to medium again. Simmer the soup until the squash is fork-tender, about 15 minutes. Stir in the spinach, salt, and pepper, and cook for another minute or two, or until the spinach turns bright green and wilts.
3. Meanwhile, in a small bowl, whisk together the warm water, miso, and tahini.
4. Remove the pot from the heat and stir in the miso tahini mixture. Top with sliced scallions and sesame seeds.

Troubleshooting Tip: High heat will also cause tahini to separate, so don’t add it to the soup too early in the cooking process.

Variation Tip: For a creamy soup, blend your soup with an immersion blender before topping it with the scallions and sesame seeds.