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The Flexitarian Diet - A Flexible Vegetarian Diet

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The Flexitarian » Recipe » Butternut & Lentil Coconut Soup [vegan]

Butternut & Lentil Coconut Soup [vegan]

5 from 2 votes

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Silky and smooth, this vegan Butternut & Lentil Coconut Soup is flavoured with fresh lemongrass and warming ginger.

Butternut & Red Lentil Coconut Soup [vegan] by The Flexitarian

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

You will find more soup recipe inspiration here.

Butternut & Lentil Coconut Soup [vegan] by The Flexitarian

Butternut & Lentil Coconut Soup [vegan]

Silky and smooth, this vegan Butternut & Lentil Coconut Soup is flavoured with fresh lemongrass and warming ginger.
5 from 2 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Soups
Cuisine Asian
Servings 6 people
Calories 358 kcal

Equipment

large sauce pan
handheld blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 900 g butternut squash
  • 175 g split red lentils
  • 1 onion
  • 2 garlic cloves
  • 2 lemongrass stalks
  • 3 Tbsp grated ginger root
  • 1.25 litre vegetable stock
  • 400 ml coconut milk
  • juice of 3 limes – to taste
  • 30 g fresh coriander
  • 2 Tbsp olive oil

TOPPINGS:

  • red chilli to taste + pumpkin seeds [optional]
  • salt & pepper
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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.

Nutrition

Serving: 250gCalories: 358kcalCarbohydrates: 40gProtein: 11gFat: 19gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 21mgPotassium: 1037mgFiber: 12gSugar: 5gVitamin A: 16295IUVitamin C: 37mgCalcium: 111mgIron: 6mg

Find this recipe online:

Butternut & Lentil Coconut Soup [vegan]

https://theflexitarian.co.uk/recipe-items/butternut-lentil-coconut-soup-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Other things you might like

  • Mango Cashew & Ginger Energy Balls [vegan] [gluten free]
  • In Season – 50 Butternut Squash Recipes
  • Butternut & Spinach Curry [vegan]
  • Curried Butternut Squash Soup [vegan]
  • Roasted Butternut on Toast [vegan]
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Recipe November 11, 2017 · Created by: The Flexitarian Leave a Comment

Previous Post: « Steamed Sweet Potato Rice Balls with Sage™ The Steam Zone [vegetarian] [gluten free]
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