Pumpkin and tahini soup

Ingredients
1 medium butternut squash
1 medium leek
water
2 to 3 tbsp olive oil
2 to 3 tbsp tahini
some alfa alfa sprouts
salt

Directions
1. peel and dice the butternut squash (or pumpkin)
2. wash the leek and chop it
3. add both to a large pan with the olive oil and fry until you they start getting dry
4. add enough water to cover all the veggies, add salt and bring to a boil
5. simmer until they are tender
6. blend until smooth and then add the tahini paste
7. serve with a handful of alfa alfa sprouts or vegan garlic bread

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