Curried Butternut Squash & Coconut Soup

February 5, 2014 in Soups & Starters

I have been wanting to do a butternut squash soup recipe for a while but there are so many I wanted to do something a little bit different. The perfect opportunity came to me the other day when I was browsing through Vegan Eats World by Terry Hope Romero and I saw a recipe for Pumpkin Coconut Curry and thought it would be perfect to convert into a soup.

As you might of guessed I am going through a bit of a curry phase at the moment. Well I say it is a phase but I do eat a lot of curry and love to work with the strong spices. I do tend to use a lot of chilli in my curry recipes just because I love hot food and I always leave the seeds in. If you want to reduce the heat then remove the seeds from the chillies and/or reduce the number of chillies in the recipe, it will still be lovely.

This soup is perfect served with Naan Bread and an accompaniment and is lovely and warming for this time of year. If you are like me and absolutely love butternut squash but want to do it a bit differently then this is the soup for you. It went down a treat in my house and I always make extra so we have it for lunch the next day, which sometimes is even better then the original.

Curried Butternut Squash & Coconut Soup

Serves 4

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1hr

Ingredients

500g/1lb Butternut Squash, peeled and cut into chunks

100g/3oz Split Red Lentils, washed

1 Onion, sliced

6 Cloves of Garlic

20g/1 inch Ginger

3 Birds-Eye Chillies

30g/1/3 Cup Desiccated Coconut

1 400g Tin of Coconut Milk

500ml/1pt Vegetable Stock

2 tsp Coriander Seeds

1 tsp Cumin Seeds

1 tsp Black Mustard Seeds

1 tsp Turmeric

2 tsp Curry Power

1 tbs Coconut Oil

Salt to taste

To Serve

Coconut Cream

Chopped Coriander

Dried Chilli Flakes

Olive Oil

Naan Bread

Instructions

1. Heat the coconut in a non-stick frying pan until it just begins to brown then remove from the heat and transfer to a food processor. Be careful doing this as the coconut with turn quickly.

2. Add the garlic, ginger, chillies and 2 tbs water to the food processor with the coconut and lend to a paste.

3. In a heavy bottomed pan, heat the oil and then add the coriander, cumin and mustard seeds and cook until the mustard seeds start to pop then add the onion.

4. When the onion has started to soften add the coconut paste made earlier and mix well. Continue to heat until the garlic smells cooked, about 2-3 mins and then stir in the lentils and heat for about 30 secs before adding the stock.

5. Bring lentils to the boil and then add the butternut squash, turmeric, curry powder, coconut milk and some salt. Simmer on a low heat until the squash is soft, around 20 mins, depending on the size of the pieces.

6. Blend the soup in the way you prefer and return to the heat and add some water to get it to the desired consistency. Season if needed.

7. To serve, pour into bowls and then drizzle with coconut cream and a small amount of olive oil and then top with dried chilli flakes and chopped coriander.

About the author

Mercedes Aspland

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Mercedes is a Yoga Sports Coach with experiences working with athletes from many disciplines and experience levels. She is keen to spread the word of how valuable yoga is to sport. With additional qualifications in nutrition she also shares a number of recipes and nutritional advice to keep you fuelled while training.

Curried Butternut Squash & Coconut Soup

Ingredients

Instructions

Mercedes Aspland

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