Squash and Red Lentil Soup…


-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


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