Name: Butternut & Lentil Coconut Soup [vegan]
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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; red chilli to taste + pumpkin seeds [optional]; salt & pepper

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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 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]

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

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Soups

Cuisine Asian

Servings people

Calories 358 kcal

Equipment

large sauce pan
handheld blender

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

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

Keyword Butternut Squash, lentils, soup

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