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Lentil, Butternut Squash & Coconut Soup

  • Prep Time
    10 min
  • Cook Time
  • 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.



    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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