Curried squash, lentil & coconut soup

Curried squash, lentil & coconut soup

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(54 ratings)

Prep: 10 mins Cook: 25 mins


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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  • 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



    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


  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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Comments (65)

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

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

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

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

farley88's picture

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

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.

Drydoni's picture

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!

edel72's picture

Love this soup! So simple and quick and healthy!I put the full tblsp of turmeric instead of curry powder added a piece of ginger (thumb-sized, I'm female with small hands!) for heat as both turmeric and ginger are said to be natural anti-inflammatories (diagnosed recently with a rare form of arthritis). It was a bit earthy so I'll lessen the turmeric next time. Served it with 'toasted cumin flatbreads' (also slightly altered). A really quick and tasty lunch, this one is def staying in my binder!

ibizafan's picture

Tasty and warming, added more spice. TOok to work for packed lunch, lovely in January! :)

emmaalexandra1's picture

Added garlic and sweet potato and coconut cream instead of milk was sooo yummy!

traywatson's picture

Delicious and so easy to make. After reading other people's comments, I added a couple of red chillies, and may even add more next time. Great consistency, really satisfying and ideal for those cold winter days and nights ;-)

katblue's picture

best soup ive ever made. grandson (14), not noted for culinary enthusiam, said it was not only good, it was VERY good!

yrorkit's picture

Divine soup, so very easy and quick to make! Recipe I will use over and over again!

foodylou's picture

definatley needs more depth of flavour, I added 2 whole chilli's, garlic and lots more curry powder than stated, think I'll go for the hot curry powder next time.

karendufficy's picture

really lovely warming soup! perfect for cold nights..not a big fan of coconut milk so i left it out and used a hot curry powder, bit of salt & pepper and it was delicious!

crazymothercooker's picture

A friend of ours cooked this on bonfire night and it was so tasty, I made some a couple of days later. Simple and delicious.

patfulker's picture

A lovely soup and easy to make. I used sweet potato instead of carrot and it worked really well. Next time I would add more curry powder as the flavours didn't come through enough for my taste.

the_joser's picture

i didnt really like curry but this totally converted me, delicious!


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