Butternut & Lentil Coconut Soup [vegan]

Name: Butternut & Lentil Coconut Soup [vegan]
Prep time: 15 min
Total time: 30 min
Ingredients: 900g butternut squash [2 lbs]; 175g split red lentils [6.2 oz / US 1 cup]; 1 onion; 2 garlic cloves; 2 lemongrass stalks; 3 Tbsp grated ginger root; 1.25 litre vegetable stock [2.2 pint / US 5 cups]; 400ml coconut milk [14oz]; juice of 3 limes (to taste); 30g fresh coriander; 2 Tbsp olive oil; Toppings: red chilli to taste + pumpkin seeds [optional]; salt & pepper

Published on November 11, 2017 | In Asian | By theflexitarian |

0 Comments

- Prep Time
- 15 Minutes
- Cook Time
- 30 Minutes
- Difficulty Level

Silky and smooth, this vegan Butternut & Lentil Coconut Soup is flavoured with fresh lemongrass and warming ginger. I love the orange flesh of butternut and it gives this soup its glorious glow.

A comforting recipe for colder days that is delicious served with crusty bread.

It is quite mild so you can add a bit of a kick by sprinkling some red chilli on top. I also added some pumpkin seeds for extra crunch.

Butternut is high in vitamins A,C and E while lentil are a good source of protein. Both are also a good source of fibre.

You will find more soup recipe inspiration here.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Soya-Free, Vegan

Email
Save

Ingredients

900g butternut squash [2 lbs]
175g split red lentils [6.2 oz / US 1 cup]
1 onion
2 garlic cloves
2 lemongrass stalks
3 Tbsp grated ginger root
1.25 litre vegetable stock [2.2 pint / US 5 cups]
400ml coconut milk [14oz]
juice of 3 limes (to taste)
30g fresh coriander
2 Tbsp olive oil
Toppings: red chilli to taste + pumpkin seeds [optional]
salt & pepper

Instructions

Peel butternut squash and cut into small dice.
Heat the olive oil in a large sauce pan. Add finely chopped onion, grated ginger and crushed garlic.
Bash the lemongrass stalks with a rolling pin. Add to the onion mixture. Fry gently until onion is soft.
Add diced butternut squash, red lentils and vegetable stock.
Bring to the boil, then cook covered under medium heat for 20 mins.
When done add coconut milk and coriander. Liquidise until you have a silky texture.
Season to taste with lime juice, salt and pepper.
Serve with chopped red chilli and pumpkin seeds on top if using.
You can adjust the thickness of the coup with more stock if desired.