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Butternut Squash and Tahini Soup Recipe

by Roxana GreenGirl

Ingredients

2 tablespoons olive oil onion red pepper flakes 2 pounds ~butternut squash

1-2 sweet potatoes (optional) 1 cup red lentils 5 cups stock 2-3 tablespoons Tahiti paste

Directions

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.

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