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
1-2 tbsp olive oil
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.