Curried squash, lentil & coconut soup

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• bogston

  02 March 2012

  bogston rated and commented on this recipe

  

  I've made this soup twice and will be making it many more times. Possibly one of the best soups I've ever had! Delicious. If you overdo do the curry powder as I did, it can be saved by adding some single cream.

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• poppy

  03 March 2012

  poppy rated and commented on this recipe

  

  Absolutely delicious.Even my husband who hates anything orange enjoyed and took to work for lunch!!

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• Bracohuggs

  13 March 2012

  Bracohuggs rated and commented on this recipe

  

  About to make it again. Tastes lovely. Consistency great. Like it a lot.

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• peacock

  14 March 2012

  peacock rated and commented on this recipe

  

  Really good soup. So quick and easy - apart from preparing the squash - next time I'm going to be super lazy and buy the ready prepared stuff!

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• flobro3am

  15 March 2012

  flobro3am commented on this recipe

  Lovely recipe. Really easy and quick to make with a lovely sweet taste and consistency. I upped the curry powder a bit because I like it spicy. Yum!

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• Kate

  17 March 2012

  Kate rated and commented on this recipe

  

  Nice but not the best we've ever had. Turned out quite thick which I usually like but seemed almost lacking in taste?? Maybe a bad butternut squash. May give the benefit of the doubt and try again.

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• Ewing

  17 March 2012

  Ewing commented on this recipe

  Superb. Nuff said.

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• MaryV#10

  19 March 2012

  MaryV#10 commented on this recipe

  Easy and delicious... I added onions when I grilled the squash and it was the best ever...

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• fay

  23 March 2012

  fay rated and commented on this recipe

  

  Great tasting soup....only added 600ml stock to make it thicker. Yum!

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• Julie Bahrain

  26 March 2012

  Julie Bahrain rated and commented on this recipe

  

  Quick and easy but probably won't make it again as I found it a bit bland. Have made nicer soups with butternut squash.

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• DDowney

  26 March 2012

  DDowney commented on this recipe

  wow.... very nice. I added more coconut cream. Vegan friend LOVED this.

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• Frantic Flapjack

  27 March 2012

  Frantic Flapjack rated and commented on this recipe

  

  Top soup. Really easy to make and tasted lovely. Served with coriander & garlic naan bread.

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• Beth

  31 March 2012

  Beth rated and commented on this recipe

  

  good, I used a little extra water as I wanted it not to be too thick.

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• Ossydave

  29 April 2012

  Ossydave commented on this recipe

  I added a finely chopped onion and 3 cloves of chopped garlic which I soften in the pan first before adding the veg. I also 2 chopped jalapeño chillies. Gave it a nice bit of oomph!

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• Food

  03 May 2012

  Food rated and commented on this recipe

  

  Was super easy to make and tasted amazing. Will be making again on a regular basis.

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• easy recipes fan

  14 May 2012

  easy recipes fan rated and commented on this recipe

  

  Very satisfying, quick and easy to make. Good recipe! We made it as a main so in future may consider adding rice at the end to bulk it up and maybe using full-fat coconut milk too. Also, we made our own blend of curry powder, basically consisting of equal parts of ground: coriander, cumin, turmeric, and chilli flakes to taste. That worked really nicely

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• LynB

  24 May 2012

  LynB rated this recipe

  

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• the booby

  25 July 2012

  the booby rated and commented on this recipe

  

  Very easy to make and delicious!

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• Howzy64

  16 August 2012

  Howzy64 rated and commented on this recipe

  

  Very Good. Needed a little more water as it became very thick on blending. Have grown carrots and butternut squash in the garden and this is a great way of using the glut.

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• Helle

  07 October 2012

  Helle rated and commented on this recipe

  

  Easy to make and sooooo good.

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Ingredients

• 1 tbsp olive oil
• 1 butternut squash , peeled, deseeded and diced
• 200g carrots , diced
• 1 tbsp curry powder containing turmeric
• 100g red lentils
• 700ml vegetable stock
• 1 can reduced-fat coconut milk
• coriander and naan bread , to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Vegetarian, Vegan, Low-fat, Dairy-free

Ingredients

• 1 tbsp olive oil
• 1 butternut squash , peeled, deseeded and diced
• 200g carrots , diced
• 1 tbsp curry powder containing turmeric
• 100g red lentils
• 700ml vegetable stock
• 1 can reduced-fat coconut milk
• coriander and naan bread , to serve

PER SERVING

178 kcalories, protein 6g, carbohydrate 22g, fat 7 g, saturated fat 5g, fibre 4g, sugar 9g, salt 0.4 g

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