Butternut Squash and Tahini Soup
By: GreenGirl
Published: Thursday, October 7, 2010 - 6:40pm

Ingredients




2 tablespoons olive oil
onion
red pepper flakes
2 pounds ~butternut squash
1 sweet potatoes (optional)
1 cup red lentils
5 cups stock
2 tablespoons Tahiti paste

Preparation

1 Heat the oil and add the onion and pepper flakes. Cook over medium heat for 2-3 minutes or until the onion is soft. 2 Reduce the heat to low add the squash and potato (if using), cover and cook for 5-7 minutes stirring from time to time. 3 Add the stock and lentils and simmer until the soup is cooked. 4 Leave it to cool for a little bit and puree it in a food processor or blender. Return to pan, add the Tahiti paste heating gently. 5 Serve hot.