- Prep time 20 minutes
- Total time 1 hour & 15 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 400°F; line baking sheet with parchment paper. In bowl, combine squash and onion with 2 tbsp of the oil. Season with salt and pepper; toss to coat. Pour mixture onto prepared baking sheet; bake for 35 minutes.
In large saucepan over medium heat, heat remaining oil. Add garlic, cumin and ginger; cook, stirring constantly, about 3 minutes. Stir in roasted squash and onion; stir in broth. Bring to boil; reduce heat and simmer, uncovered, for 20 minutes.
Stir in tahini. Using immersion blender, purée soup until smooth. Divide among bowls and sprinkle with pepitas and toasted sesame seeds.
Nutritional facts Per serving: about
- Iron 1.5 mg
- Fibre 5 g
- Sodium 150 mg
- Sugars 3 g
- Protein 3 g
- Calories 185
- Total fat 11 g
- Cholesterol 2 mg
- Saturated fat 2 g
- Total carbohydrate 18 g
