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Butternut Squash and Tahini Soup is a soup recipe that takes about 45 min from start to finish and serves 6. It calls for 8 ingredients across 4 steps, and is rated easy. A serving works out at around 296 kcal with roughly 11 g of protein. Filed under dairy free, lacto ovo vegetarian, vegan and gluten-free.
Let the soup cool for a few minutes before carefully transferring it to a food processor or blender. Process until the soup is completely smooth and creamy.
Return the pureed soup to the pan. Stir in the 2 tablespoons tahini paste and heat gently over low heat, just until warmed through. Avoid letting it boil once the tahini is incorporated.
| Nutrient | Amount per serving | Share of reference intake |
|---|---|---|
| Energy | 296kcal | 15% |
| Fat | 6g | 9% |
| Carbohydrate | 53g | 20% |
| of which sugars | 10g | 11% |
| Fibre | 15g | 50% |
| Protein | 11g | 22% |
| Sodium | 1,058mg | 44% |
Reference intake of an average adult (8400 kJ / 2000 kcal). Fibre is measured against the 30g daily recommendation, which has no statutory reference intake. Figures are an estimate calculated from the ingredient list.
| Allergen | Status |
|---|---|
| Sesame | Contains |
| Celery | May contain |
| Gluten | May contain |
| Sulphites | May contain |
| Crustaceans | Free from |
| Eggs | Free from |
| Fish | Free from |
| Peanuts | Free from |
| Soya | Free from |
| Milk | Free from |
| Tree nuts | Free from |
| Mustard | Free from |
| Lupin | Free from |
| Molluscs | Free from |
May contain means it depends on the brand you buy — check the label on the product itself.
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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