Curried squash, lentil & coconut soup

Curried squash, lentil & coconut soup

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(58 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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Comments, questions and tips

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Jennyahurst
16th Aug, 2014
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 Mercie...
7th Aug, 2014
5.05
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
15th Feb, 2014
1.05
Just made this for weekend lunch, absolutely divine.
tinkypops
15th Feb, 2014
Fabulous soup. Really good for people who don't like onions.
maxmeem89
12th Feb, 2014
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.
kla100's picture
kla100
22nd Nov, 2015
Hi! Saw your comment about freezing your soup and wondered how it came out? I did a big batch and froze some, but found it a lot thinner after it had been frozen. Was yours? Thanks
nicolaosborne
31st Jan, 2014
1.05
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
6th Dec, 2013
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
2nd Dec, 2013
Argh - I didn't mean to give it one star - i meant to give it FIVE!
missimaz
2nd Dec, 2013
whoops - forgot to rate it too!

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