Home
Recipes
Vegan curried squash, lentil & coconut soup

Vegan curried squash, lentil & coconut soup in bowls

Vegan curried squash, lentil & coconut soup

Name: Vegan curried squash, lentil & coconut soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Asian
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

Barney Desmazery

Save recipe

Serves 6

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.7 out of 5.138 ratingsRate

loading...

Flavour up butternut squash with Indian spices for this warming and healthy vegan soup. Serve with naan for a hearty lunch

Freezable

Dairy-free

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Easy mango chutney naan breads

A star rating of 4.6 out of 5.46 ratings

Indian lamb with spiced pumpkin pickle

A star rating of 5 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal178
fat7g
saturates5g
carbs22g
sugars9g
fibre4g
protein6g
salt0.4g

low

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.

Recipe from Good Food magazine, March 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.138 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now