Make this Tahini Butternut Squash Soup during the cold seasons. Its velvety texture and layered flavors make it a lunch or appetizer you’ll look forward to eating, and one that will keep you warm and satiated.



  • 2 tbsp mild olive oil
  • 2 chopped cloves of garlic
  • 1 diced medium sweet onion
  • 1 large peeled, seeded, and diced butternut squash
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • 2 tbsp Soom Tahini
  • 2 tsp Soom Silan date syrup
  • 4 cups vegetable stock.



  1. Heat olive oil in a large soup pot. Sauteé garlic, onion, and diced butternut squash on a low-medium heat for 25 minutes.
  2. Add salt, black pepper, and paprika and mix.
  3. Add Soom Tahini and Soom Silan date syrup. Cook for an additional 5 minutes.
  4. Add the vegetable stock. Bring to a boil then simmer for 20 minutes, stirring occasionally.
  5. Take soup off of heat and let cool. Blend with an immersion blender. Serve.
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