Butternut Squash and Tahini Soup

Ready in : 45 mins

Butternut Squash and Tahini Soup takes approximately 45 minutes from beginning to end. For $1.65 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains around 11g of protein, 6g of fat, and a total of 296 calories. This recipe serves 6. This recipe from Foodista requires olive oil, tahiti paste, stock, and lentils. Not a lot of people really liked this hor d'oeuvre. It is perfect for Autumn. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. This recipe is liked by 1 foodies and cooks. Overall, this recipe earns an amazing spoonacular score of 87%.

Diets

GLUTEN FREE

DAIRY FREE

LACTO OVO VEGETARIAN

VEGAN

Ingredients

olive oil

2 tablespoons

onion

6 servings

pepper flakes

6 servings

butternut squash

2 pounds

sweet potatoes

1

lentils

1 cup

stock

5 cups

tahiti paste

2 tablespoons

Cooking in Steps

1
Heat the oil and add the onion and pepper flakes. Cook over medium heat for 2-3 minutes or until the onion is soft.

pepper

onion

cooking oil
2
Reduce the heat to low add the squash and potato (if using), cover and cook for 5-7 minutes stirring from time to time.

potato

squash
3
Add the stock and lentils and simmer until the soup is cooked.

lentils

stock
4
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.

food processor

blender

frying pan
5
Serve hot.