Curried squash, lentil & coconut soup

Updated: Mar 30

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


  • 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


  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.

Key: #Curried #squash #lentil #coconut #soup #coconutsoup


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