Squash Soup with Tahini & Pomegranate | Abel & Cole
Squash Soup with Tahini & Pomegranate
Clock Image
Prep: 15 mins
Cook: 20 mins
A stunning cumin-flavoured squash soup, thickened with tahini and finished with refreshing pomegranate seeds.
This recipe is a:
See this week's box.
305 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 1 autumn squash
  • 1 garlic clove
  • 2 tsp ground cumin
  • 40g tahini
  • 1 vegetable stock cube
  • 1 pomegranate
From your kitchen
  • 1 tbsp olive, rapeseed or coconut oil
  • Sea salt
  • Freshly ground pepper
  • 750ml boiling water
Step by step this way
  • 1.

    Halve, peel and finely chop the onion. Halve the squash. Scoop out the seeds. Chop the squash into small chunks, skin and all. Warm a large pan over a high heat for 1 min. Add 1 tbsp oil to the pan. Add the veg. Season well.

  • 2.

    Cook the veg over a medium-high heat for 15 mins till tender and a little caramelised at the edges. Peel and finely chop the garlic. Add it to the pan with 2 tsp cumin and the tahini. Sizzle for 1 min. Crumble in the stock cube and add 750ml boiling water (or use homemade stock). Simmer for 5 mins or till the squash is mashably tender.

  • 3.

    While the soup simmers, halve the pomegranate. Hold it in the palm of your hand over a bowl. Whack the back with a wooden spoon and the seeds should fall through your fingers.

  • 4.

    Blend the soup with a hand-held blender till smooth (or ladle into a blender and whizz). Season to taste. Ladle into bowls.

  • 5.

    Sprinkle the pomegranate seeds over your soup – be generous as they really add dazzle to the taste and texture of the soup. Serve straight away.

This recipe is from
See this week's box