Not too little, not too much

Butternut Squash and Tahini Soup 10/07/2010

Filed under: Soups,Vegan,Vegetarian — Roxana GreenGirl {A little bit of everything} @ 16:10
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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.


Serve hot.




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