Curried squash, lentil & coconut soup

Curried squash, lentil & coconut soup

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(55 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 6
Flavour up butternut squash with Indian spices for this warming and healthy vegetarian soup

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan
  • Dairy-free

Nutrition: per serving

  • kcal178
  • fat7g
  • saturates5g
  • carbs22g
  • sugars9g
  • fibre4g
  • protein6g
  • salt0.4g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 butternut squash, peeled, deseeded and diced
  • 200g carrot, diced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tbsp curry powder containing turmeric
  • 100g red lentil
  • 700ml vegetable stock
  • 1 can reduced-fat coconut milk
  • coriander and naan bread, to serve

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.

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