Lentil, Butternut Squash & Coconut Soup
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Prep Time10 min
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Cook Time30min
- Roast butternut squash, onion & garlic for a sweeter flavour
- May use chicken stock & add cooked chicken pieces for a heartier soup.
- Save some cream from coconut milk to garnish with toasted pumpkin seeds. Alternatively homemade croutons.
- Pending on the acidity of the tomatoes you made need a pinch of sugar optional. The true flavour will be when blitzed so I usually leave seasoning until then.
Ingredients
Directions
Step 1
Heat oil & butter in a saucepan
Step 2
Add onion, garlic, paprika, turmeric & chilli and cook for a few minutes on a low heat just to soften.
Step 3
Add squash and cook for roughly 6-7 minutes stirring frequently. You want the squash to caramelise slightly and soften. Add a little water if starts to stick.
Step 4
Add lentils, tomatoes & water, bring to the boil then reduce the heat to simmer.
Step 5
When squash & lentils are soft add coconut milk & blitz until smooth.
Step 6
Season with salt & black pepper, additional chilli if preferred
Step 7
Garnish with toasted pumpkin seeds, coconut cream & chilli
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