By parsleyandparm.com
Butternut Squash and Red Pepper Soup with Harissa & Tahini
Instructions
Prep:15minCook:1h 5min
This roasted butternut squash and red pepper soup gets a light, smoky heat from harissa and a creamy texture from tahini, no dairy needed.
Updated at: Wed, 16 Sep 2026 02:16:45 GMT
Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories299.8 kcal (15%)
Total Fat18.1 g (26%)
Carbs32.6 g (13%)
Sugars7.1 g (8%)
Protein7.5 g (15%)
Sodium643.8 mg (32%)
Fiber9.2 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
1yellow onion
medium, roughly chopped
2red bell peppers
roughly chopped
1butternut squash
peeled, seeded, and chopped into 1-inch cubes, should yield 2-2 1/2 pounds of chopped squash
2 tablespoonsextra virgin olive oil
1 ½ teaspoonskosher salt
divided
2 teaspoonsharissa seasoning
4 clovesfresh garlic
4 cupslow-sodium vegetable broth
or chicken, plus extra to adjust texture
⅓ cuptahini
1 tablespoonsharissa paste
Tahini
Optional garnish
harissa paste
extra
roasted pepitas
parsley
Instructions
View on parsleyandparm.com
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