Tasty butternut squash soup

    1 hour 30 min

    A low fat, high fibre, hearty, tasty butternut squash soup - inspired by M&S soup but with my own tweaks!


    7 people made this

    Serves: 4 

    • 1 butternut squash
    • 1 medium onion
    • 2 potatoes (sweet, regular or both)
    • 1 medium carrot
    • 50 to 100g (2 to 4 oz) red split lentils
    • 1 or 2 cloves of garlic
    • 600ml (1 pint) vegetable stock
    • 1 to 3 tablespoons creamed coconut (or 1/4 of a tin)
    • salt and black pepper to taste

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Once ingredients are roughly peeled and chopped - add to pan (apart from salt and pepper) and simmer till soft.
    2. Blitz till smooth. Add salt and pepper to taste.

    Other ideas

    If you hate peeling squash - cut it in half, scoop out seeds and roast for 45 minutes in a medium oven before scooping out flesh to add to soup.
    I hate celery! but if you like it - it's good to add for more flavour.
    Add chilli or curry powder for a different flavour.

    Make it healthier

    Leave out coconut or use minimal amount for a healthy, low fat soup.

    Freezing tip

    Double up quantities and freeze in portion sizes.

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    Reviews in English (1)


    A Lovely tasting soup and so easy to make, my family enjoyed it. Did not use the creamed coconut though as i am trying to loose weight!! I will add some celery next time because i for got to buy any.  -  04 Jan 2013