Butternut Squash and Lentil Soup

By atxvegn

The lentils are left whole in this soup, adding a bit of texture to the creamy squash base. This is a hearty and flavorful soup for a crisp autumn day.

Ingredients

• 1 medium onion, chopped
• 1 T. oil
• 1 c. water
• 1 medium butternut squash, diced (about 2 cups)
• 1 clove garlic, minced
• 1 T. dried parsley
• 1 t. dried oregano
• 1/2 t. red chili flakes
• salt & pepper to taste
• 3 cups vegetable broth
• 1/2 cup yellow or brown lentils
• 1 T. tahini
• paprika for garnish

Details

Servings 6
Adapted from eatnvegn.blogspot.com

Preparation

Step 1

Saute the onion in the oil until soft and lightly brown.

Add the water and squash and cook 10 minutes.

Add the garlic, red chili flakes, oregano, salt and pepper, and parsley, and cook 1 minute.

Add the broth and cook until the squash is soft.

In the meantime, cook the lentils just until done.

Puree the squash, then add in the tahini; mix well.

Mix in the cooked lentils.

Serve hot and garnish with paprika.