Butternut Squash and Tahini Soup

Ingredients

2 tablespoons olive oil

5 cups stock

2 tablespoons 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.

6.0

Thursday, October 7, 2010 - 6:40pm