
Flavour up butternut squash with Indian spices for this warming and healthy vegetarian soup
Nutrition and extra info
- Freezable
- Dairy-free
- Vegetarian
- Vegan
Nutrition: per serving
- kcal178
- fat7g
- saturates5g
- carbs22g
- sugars9g
- fibre4g
- protein6g
- salt0.4g
Ingredients
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably 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
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 tbsp curry powder containing turmeric
- 100g red lentil
- 700ml low-sodium vegetable stock
- 1 can reduced-fat coconut milk
Coconut milk
ko-ko-nut mill-kCoconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- coriander and naan bread, to serve
Method
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.
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.
Comments, questions and tips
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