Butternut Squash and Red Lentil Soup

7 Aug

Pumpkin and Red Lentil Soup


Preparation Time: 15 minutes
Total Cooking Time: 30 minutes
Serves 4

1 TB olive oil
1 long red chili, seeded and chopped
1 onion, finely chopped
1 pound butternut squash, peeled and chopped
12 oz sweet potato, chopped
4 cups veggie stock
1/2 cup red lentils
1 TB tahini

1. Heat oil in large saucepan over medium heat; add chili and onion. Cook for 3 minutes. Reduce heat to low, add squash and sweet potato. Cook uncovered for 10 minutes, stirring occassionally.
2. Increase heat to high; add stock and bring to boil. Reduce heat to low and simmer, covered for 10 minutes. Add lentils and cook, covered, for 7 minutes.
3. Blend soup in batches in blender or food processor. Add tahini and blend until smooth. Return to saucepan and heat until warmed through.


One Response to “Butternut Squash and Red Lentil Soup”

  1. Tania August 8, 2009 at 4:44 pm #

    Thank you! I would now go on this blog every day!

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