Butternut Squash and Tahini Soup
Butternut Squash and Tahini Soup takes approximately 45 minutes from beginning to end.
- Servings: 6
- Total cooking time:
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
Instructions:
- Heat the oil and add the onion and pepper flakes. Cook over medium heat for 2-3 minutes or until the onion is soft.
- Reduce the heat to low add the squash and potato (if using), cover and cook for 5-7 minutes stirring from time to time.
- Add the stock and lentils and simmer until the soup is cooked.
- 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.
- Serve hot.
