Butternut Squash and Tahini Soup

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:

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.
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.
3. Add the stock and lentils and simmer until the soup is cooked.
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.
5. Serve hot.

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