Curried butternut, coconut, and lentil soupAllow this spicy vegetarian soup, thickened with lentils and topped with toasted coconut, transport you to summer climes with its warming goodness.

Serves: 6

Prep time: 10 mins

Cooking time: 20 mins


  • 1 butternut squash
  • 1 onion
  • 2 garlic cloves
  • 30g fresh ginger
  • 1 red chilli
  • x2 tsp ground coriander
  • Two tsp ground cumin
  • 2 tbsp garam masala
  • 100g red lentils
  • 2 tsp fennel seeds
  • 2 tsp dark mustard seeds
  • 1 tsp ground turmeric
  • 400ml unsweetened coconut milk
  • 50g desiccated coconut
  • 30ml Lactofree semi-skimmed
  • 50ml sunflower oil
  • 3 pinches maldon salt
  • 2 pinches fine ground white pepper
  • 0.25 bunches fresh coriander


  1. Peel the squash and cut into roughly 1 inch squares. Then peel and dice the onion, garlic and chop the chilli. Next, peel and grate the ginger. Chop the coriander. Wash the lentils well.
  2. Toast the coconut in a dry frying pan on a high heat with no oil till it browns. Heat a large saucepan and add the oil. When the oil is warming, add the seeds and cook for a minute, then add the spices and cook for another minute.
  3. Add the onion, ginger, chilli and cook for another minute.
  4. Next add the squash, lentils, coconut milk and the Lactofree milk. Season with salt and pepper and simmer for 20 minutes or until your squash is soft.
  5. Drain the liquid and reserve. Purée the vegetables in a food processor and add the reserved liquid a little at a time till you get a thick soup. Serve with the toasted coconut and chopped coriander on top.

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