Butternut Squash and Tahini Soup

Butternut Squash and Tahini Soup

Butternut Squash and Tahini Soup

45 minutes

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Details
  • Servings:   6
  • Vegan:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   5 Points
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Cuisine
  • soup
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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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

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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