Curried squash, lentil & coconut soup

Curried squash, lentil & coconut soup

  • Rating: 5 out of 5.108 ratings
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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

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

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    Rating: 5 out of 5.108 ratings
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