Ingredients:
-1 Tablespoon olive oil
-1 Long red chili, seeded and chopped.
-1 onion finely diced.
-1 lb. 2 oz. butternut squash chopped
– 2 medium sweet potatoes (12 oz.) chopped
– 6 cups vegetable stock
– 1 cup red lentils -1 tablespoon Tahini Extra red chili for garnish
Directions:
Heat oil in saucepan, add chili and onion, cook 2-3 min. reduce heat-add butternut squash and sweet potatoes and cook for 8 min. covered-stir occasionally. Increase heat, add stock-bring to a boil. Reduce heat to simmer and cook covered for 10 min. Add red lentils, cook another 7 min. covered. Process soup in a blender, add tahini blend until smooth. Return to saucepan to reheat- garnish with red chili. (serves 4)
Source: “Veggie Food: by Kay Scarlett