by Sarah Steimer
- 1 tablespoon olive oil
- 1 small-medium butternut squash, halved and seeded
- 1/4 sweet white onion, cut into large pieces
- 2 cloves garlic, peeled and smashed – but kept whole
- 1 cup vegetable broth
- 1 cup water
- 2 tablespoons tahini (I made mine heaping tablespoons)
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cinnamon
- salt and pepper, to taste
Preheat the oven to 400 degrees.
Drizzle the olive oil on a baking sheet. Place the squash cut side down on the pan, along with the onions and garlic. Toss the onions and garlic to coat in olive oil. Roast for about 25 minutes, or until a knife can be easily inserted into the squash. If the onions and garlic darken faster than the squash cooks, remove them from the oven and set aside.
Once ready, scoop the squash flesh out of the skin and transfer to a medium-large pot or a Dutch oven. Add the onions and garlic to the pot, along with the vegetable broth, water, tahini, cayenne pepper, cinnamon, salt and pepper. Bring to a simmer over medium-high heat for about 10 minutes. Transfer to a blender (or us an immersion blender) to puree until smooth. Return to the pot to keep warm; taste and adjust any seasonings.
Recipe makes about 4-6 servings.