Butternut Squash, Lentil & Coconut Curry Soup
There is nothing like a great butternut squash soup recipe and my Butternut Squash, Lentil & Coconut Curry Soup is THE best butternut squash soup!
Servings: 8
Calories: 160kcal
Ingredients
- 1 tablespoon olive oil
- 400 grams bag frozen diced butternut squash or 400 grams fresh cubes
- 1 cup sliced carrots
- 1 cup diced red onion
- 1 cup red lentils
- 6 cups water
- 3 teaspoons Vegeta seasoning
- 1 teaspoon curry
- 1/2 teaspoon ginger
- 1/2 cup full fat coconut milk; use 1 cup of reduced fat if wanted
Instructions
- Sautee the carrots and onions in olive oil in a frying pan over medium heat on the stove until the onions are soft.
- Combine all of the ingredients excepting the coconut milk in a large crockpot.
- Cook on low for 6-8 hours.
- When the soup is ready, puree it with a hand blender until smooth.
- Add in the coconut milk; mix until combined.
- Serve with a swirl of coconut milk on top and enjoy!
Notes
You can roast butternut squash for a deeper flavour if desired.
Nutrition
Calories: 160kcal | Carbohydrates: 23g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Sodium: 451mg | Potassium: 502mg | Fiber: 8g | Sugar: 3g | Vitamin A: 8095IU | Vitamin C: 14mg | Calcium: 55mg | Iron: 2.6mg