Butternut Squash and Lentil Soup

    (366)
    1 hour

    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.


    316 people made this

    Ingredients
    Serves: 4 

    • 1 tablespoon groundnut oil
    • 1 small onion, chopped
    • 1 tablespoon finely chopped fresh root ginger
    • 1 clove garlic, chopped
    • 1 pinch fenugreek seeds
    • 190g dry red lentils
    • 225g butternut squash, peeled, seeded and cubed
    • 5 tablespoons finely chopped fresh coriander
    • 475ml water
    • 1/2 (400ml) tin coconut milk
    • 2 tablespoons tomato puree
    • 1 teaspoon curry powder
    • 1 pinch cayenne pepper
    • 1 pinch ground nutmeg
    • salt and pepper to taste

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Heat the oil in a large pot over medium heat and cook the onion, ginger, garlic and fenugreek until onion is tender.
    2. Mix the lentils, squash and coriander into the pot. Stir in the water, coconut milk and tomato puree. Season with curry powder, cayenne pepper, nutmeg, salt and pepper. Bring to the boil, reduce heat to low and simmer 30 minutes or until lentils and squash are tender.

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    Reviews & ratings
    Average global rating:
    (366)

    Reviews in English (281)

    0

    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

    by
    186

    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)

    by
    112

    I'd give this recipe a 3 as written and a 5 with my changes. I used 3 cups of chicken stock in place of the 2 cups of water, as I found it to be too thickonce cooked. I also used about 3/4 can of coconut milk, 1/2 tsp cumin, 1/8 tsp of cayenne and 1/8 cup of fish sauce in addition to the other ingredients. I didn't have any squash on hand, so I used sweet potatoe instead, which I prefer anyway. In the end this turned out perfectly. My 8 yo dd asked for seconds and dh requested that we serve it at our next dinner party. I'd call it a hit!!  -  30 Mar 2007  (Review from Allrecipes US | Canada)

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