Curried squash, lentil & coconut soup

Curried squash, lentil & coconut soup

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(42 ratings)

By

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 6

Flavour up butternut squash with Indian spices for this warming and healthy vegetarian soup

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Vegan
  • Dairy-free
Nutrition info

Nutrition per serving

kcalories
178
protein
6g
carbs
22g
fat
7g
saturates
5g
fibre
4g
sugar
9g
salt
0.4g

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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Method

  1. Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
  2. Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.

Recipe from Good Food magazine, March 2012

Comments, questions and tips

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Comments

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Jennyahurst's picture

A grind of pepper and a sprinkle of cayenne on the top to serve and this was a tasty and easy recipe to make!

Angelica Mercieca Ciantar's picture
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Just made this for dinner. Super tasty! Followed suggestions and added an onion, 3 cloves of garlic, a sweet potato and a little bit of chilli powder to the mix. I would suggest topping up the stock with water to a litre if you do add the sweet potato as it comes to a very thick consistency.

teashoptrotter's picture
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Just made this for weekend lunch, absolutely divine.

tinkypops's picture

Fabulous soup. Really good for people who don't like onions.

maxmeem89's picture

Followed suggestions by others and added a diced onion, 3 cloves of garlic (both fried first) and a shredded sweet potato......and the soup was perfect. A little seasoning to taste is needed at the end but otherwise really lovely. Freezing it for visitors next week so hopefully it comes out tasting just as delicious.

nicolaosborne's picture
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Perfect soup. I made it with the exact ingredients and it was fantastic. Already make a lot of soups with garlic and onion so wanted something different, it really was spot on!

bubli's picture

I was surprised by the absence of onions in this recipe (will add them next time, possibly also garlic). Following previous comments, I used more curry & added a chilli. All in all, this was nice - just the right soup for a cold winter night.

missimaz's picture

Argh - I didn't mean to give it one star - i meant to give it FIVE!

missimaz's picture

whoops - forgot to rate it too!

missimaz's picture

Quite possibly the best soup ever! Added chopped onions at the start and as I didn't have curry powder, used Tumeric, cumin and chilli instead. This soup was just creamy and gorgeous. And so easy!

satutatu's picture

Ooops forgot to rate.
Goodfood - please make the "rate this recipe" much more visible - you'd get a lot more ratings this way as it's so easily overlooked at present, tucked away in a corner in tiny italic print!

satutatu's picture

Made this today with an onion, 3 garlic cloves & grated sweet potato in addition to the other ingredients & it is delicious! Added more spice than stated but that's personal. Does anyone know if the soup is freezable? Perhaps at the stage before the addition of coconut milk?

amy2kwales's picture

It does state at the top by the nutritional info that it is suitable for freezing. Hope this helps :)

shaselwood's picture

Absolutely delicious, and so easy!

gooseberrycrumble's picture
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This tastes good - but not quite as good as the butternut squash soup with carrot & cumin nor the one with chilli and creme fraiche.

mrsmop007's picture
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I followed the recipe exactly. I did my own home made coconut milk - by using a real coconut.

I used the juice inside, and then added chopped up the coconut and put it in a blender adding 400mls water. Blending it and then seiving it and this made about 400ml's of coconut milk. Loved it.

mrsmop007's picture
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This is one of the best soups I have ever made. It was delicious and I would definately make it again.

farley88's picture
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Absolutely gorgeous, really easy to make and fast. My carrots had gone off so I used parsnips instead and it still tasted lovely - like Korma sauce! Will definitely be making this on a regular basis!

sbradley's picture
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This was a nice soup but would have benefitted from the addition of onions I thought and I didn't think it wasn't as good as other soups on this website, many of which have cheaper ingredients.

claireydryds's picture
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Began making this recipe as what I was supposed to be....soup, as mentioned in comments you may need to add more stock as its quite thick so I decided instead on soup I would make this into a lovely mild curry sauce and served with chicken and rice. Only adjustments I made was to add more curry powder until I got required taste, absoloutely gorgeous all my colleagues at work want the recipe, cant wait to make again!

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