Main Course
Butternut Squash & Red Lentil Soup
A warming, nutrient-packed soup combining the natural sweetness of butternut squash (or pumpkin/sweet potato) with red lentils and fragrant spices. Creamy, lightly spiced, and finished with fresh coriander and crunchy seeds for texture.
Sweet potato or pumpkin can be used interchangeably with butternut squash. Adjust red curry paste to taste for mild or spicier flavour. Perfect as a light lunch or comforting dinner, and freezes well.
Ingredients
- 200 g butternut squash or sweet potato/pumpkin, peeled and diced
- 50 g red lentils rinsed
- 400 ml vegetable stock
- 100 ml coconut milk
- 1 tsp red curry paste
- 1 tsp grated fresh ginger
- ¼ tsp turmeric
- 1 clove garlic minced
- Salt and pepper to taste
- Fresh coriander for garnish
- Mixed seeds pumpkin, sunflower, sesame, for garnish
Method
- In a medium saucepan, heat a small splash of oil over medium heat. Add garlic, ginger, turmeric, and red curry paste, and sauté for 1–2 minutes until fragrant.
- Add diced butternut squash (or alternative) and red lentils. Stir to coat with the spices.
- Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash and lentils are tender.
- Blend the soup until smooth using a hand blender (or leave slightly chunky if preferred).
- Stir in coconut milk and season with salt and pepper. Warm gently for 1–2 minutes.
- Serve immediately, garnished with fresh coriander and a sprinkle of mixed seeds.
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