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Curried squash, lentil & coconut soup

Curried squash, lentil & coconut soup

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A star rating of 4.6 out of 5.116 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
  • Dairy-free
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal178
fat7g
saturates5g
carbs22g
sugars9g
fibre4g
protein6g
low insalt0.4g
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Ingredients

  • 1 tbsp olive oil
  • 1 butternut squash, peeled, deseeded and diced
  • 200g carrot, diced
  • 1 tbsp curry powder containing turmeric
  • 100g red lentil
  • 700ml low-sodium vegetable stock
  • 1 can reduced-fat coconut milk
  • coriander and naan bread, to serve

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2012

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Overall rating

A star rating of 4.6 out of 5.116 ratings
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