antipastigluten freedairy freelacto ovo vegetarianveganantipastisoupstartersnackappetizerantipastohor d'oeuvre
296 kcal
Butternut Squash and Tahini Soup
Ingredients
olive oil2 tablespoons
onion6 servings
pepper flakes6 servings
butternut squash2 pounds
sweet potatoes1
lentils1 cup
stock5 cups
tahiti paste2 tablespoons
Nutrition Facts
Calories296kcal
Protein11g
Carbs53g
Fat6g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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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