Pumpkin & Red Lentil Soup

Serves 4

• 1 tbsp olive oil
• 1 long red chilli, seeded & chopped
• 1 onion, chopped
• 500g butternut squash flesh
• 350g sweet potato flesh
• 1.5 litres vegetable stock
• 125g red lentil
• 1 tbsp tahini (optional}
• a little red chilli to garnish
   

Heat the oil in a large saucepan over a medium heat. Add the chilli and onion and cook until the onion is soft.  Reduce the heat to low, add the squash and sweet potato and cook, covered, for 8 minutes, stirring occasionally.
Increase the heat, add the stock, cover and bring to the boil then reduce the heat and simmer for 10 minutes. Add lentils and cook for a further 7 minutes or until tender.
Add tahini if using, and blend the soup until smooth, using either a hand blender or food processor. Return to heat to warm through. Served garnish with a few slices of chilli