About this recipe: This vegan-friendly soup is creamy, hearty and delicious. Butternut squash is simmered with lentils, coriander, curry powder and coconut milk. It's the perfect winter soup.
- Rated on - 26 Aug 2016
A really special soup. A winter warmer and filling. I followed the recipe faithfully with one exception, I had a large butternut squash and didn't want it to waste so I put it all in. My finished soup didn't look like the picture but it tasted every bit as good as the description. A winter winner I'll be making on Christmas Day. - 16 Nov 2013
Run, don't walk, to buy the ingredients to make this! This is the BEST soup I've found on this site! I used sweet potato, instead of butternut squash and used a whole can of LITE coconut milk, which reduced the calorie count substantially. As a result, I also upped the amount of water by adding another 1 to 1 1/2 cups and adjusted the amounts of tomato paste, curry, black pepper, and cayenne. Oh, and lastly, since I needed to use them up, I sauteed some portabello mushrooms and threw them in as the soup cooked. WOW! So glad I did, since they were a great addition - I'll add them to the ingredient list when I make this again, and I will definitely make this again. (Did I mention I LOVE this soup?!) I didn't quite understand the reviewer who claimed they had to halve the cayenne pepper amount and it was still too hot. Huh? It only called for a pinch. Anyway, THANKS a MILLION for this recipe! - 21 Feb 2007 (Review from Allrecipes US | Canada)