Butternut Squash and Tahini Soup Recipe

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2 votes | 2345 views
Prep time:
Cook time:
Servings: 6


Cost per serving $1.08 view details


  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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Nutrition Facts

Amount Per Serving %DV
Serving Size 292g
Recipe makes 6 servings
Calories 199  
Calories from Fat 47 24%
Total Fat 5.36g 7%
Saturated Fat 0.91g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 668mg 28%
Potassium 551mg 16%
Total Carbs 26.54g 7%
Dietary Fiber 11.1g 37%
Sugars 3.01g 2%
Protein 11.25g 18%


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