Curried squash, lentil & coconut soup
Flavour up butternut squash with Indian spices for this warming and healthy vegetarian soup
- Prep:10 mins
Cook:25 mins
- Serves 6
- Easy
Nutrition per serving
- kcal 178
- fat 7g
- saturates 5g
- carbs 22g
- sugars 9g
- fibre 4g
- protein 6g
- salt 0.4g
Ingredients
- 1 tbsp olive oil
- 1 butternut squash, peeled, deseeded and diced
- 200g carrots, diced
- 1 tbsp curry powder containing turmeric
- 100g red lentils
- 700ml vegetable stock
- 1 can reduced-fat coconut milk
- coriander and naan bread, to serve
Method
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.
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.
