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Creamy Butternut Squash Soup

August 18, 2019
vegan food iconvegetarian food icon
Difficulty Medium
Servings 4 people
Preparation 20 mins
Cooking 100 mins
Total 120 mins

Recipe Contents




  1. Preheat the oven to 180°C (350°F). Place the squash quarters cut-side up on a baking tray and drizzle with 1 tablespoon of olive oil. Roast for 40 minutes, or until tender. Leave the cool.
  2. Meanwhile, in a large saucepan, heat the remaining 1 tablespoon of oil over a medium heat. Add the carrot, onion, and celery,and cook for 3 minutes, or until translucent. Add 750 ml of stock and yellow lentils and bring to the boil. Reduce to a simmer and cook, covered, for 45 minutes to 1 hour, until the lentils are tender. To ensure there is enough liquid for the lentils to absorb, add up to 500 ml of additional stock as needed.
  3. When the lentils are tender, scoop the roasted squash from its skin and add the flesh to the pan. Stir in the curry powder and ginger and heat through. With a blender or hand-held blender, puree until smooth. Stir in the coconut milk and heat thoroughly. Season with salt abd pepper to taste. Serve with a lime wedge and some coconut flakes for scattering over.
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Recipe byPetite Gourmets

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