Butternut Squash and Tahini Soup
Basic Information
- Servings: 6
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 88.34
- Health score: 62.00
- Weight Watcher points: 5.00
Summary
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%. Users who liked this recipe also liked Butternut Squash and Tahini Soup, Butternut Squash and Tahini Spread, and Roasted Butternut Squash with Pomegranate and Tahini.
Ingredients
olive oil2 tablespoons
onion6 servings
pepper flakes6 servings
butternut squash2 pounds
sweet potatoes1
lentils1 cup
stock5 cups
tahiti paste2 tablespoons
Instructions
Step 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.
Step 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.
Step 3
Add the stock and lentils and simmer until the soup is cooked.
Step 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.
Step 5
Serve hot.
Categories
Dish Types: antipasti, soup, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, dairy free, lacto ovo vegetarian, vegan
Occasions: fall, winter