Butternut Squash and Tahini Soup Recipe - Quick, Healthy & Ready in 45 Minutes

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:

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.