Curried squash, lentil & coconut soup

Curried squash, lentil & coconut soup

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(62 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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 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, questions and tips

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2nd Dec, 2013
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!
31st Oct, 2013
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!
31st Oct, 2013
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?
19th Nov, 2013
It does state at the top by the nutritional info that it is suitable for freezing. Hope this helps :)
4th Oct, 2013
Absolutely delicious, and so easy!
3rd May, 2013
This tastes good - but not quite as good as the butternut squash soup with carrot & cumin nor the one with chilli and creme fraiche.
4th Apr, 2013
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.
4th Apr, 2013
This is one of the best soups I have ever made. It was delicious and I would definately make it again.
27th Mar, 2013
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!
19th Mar, 2013
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.


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