Butternut Squash and Tahini Soup

Yesterday I made a risotto with a Asian touch, so staying on the same continent I thought that a Middle Eastern touch is what a basic butternut squash needs

 

 

Ingredients

 

1-2 tbsp olive oil

onion

red pepper flakes

~ 2 lbs butternut squash

1-2 sweet potatoes (optional)

1 cup red lentils

5 cups stock

2-3 tbsp Tahiti paste

 

 

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.

 

 

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