Curried Butternut Squash Soup [vegan]

Name: Curried Butternut Squash Soup [vegan]
Prep time: 10 min
Total time: 30 min
Ingredients: 1 large onion; 4 garlic cloves; olive oil; 1 Tbsp mild curry powder; 1 Tbsp freshly grated ginger; 1 butternut squash [1.3 kg / 2.8 lbs]; 1 apple [225g / 8oz]; 150g red lentils [US 1 cup]; 1 litre of vegetable stock [US 4 cups]; lemon juice; TOPPINGS:; walnuts; chopped coriander; dairy-free cream or yoghurt

Published on October 15, 2020 | In English | By theflexitarian |

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- Prep Time
- 10 Minutes
- Cook Time
- 30 Minutes

This delicious curried butternut squash soup makes such a comforting meal. I like to serve it topped with chopped walnuts, fresh coriander and a swirl of dairy-free cream or yoghurt.

In this recipe, I have added an apple for extra sweetness and some ginger for extra warmth. I have also included some red lentils which not only give a healthy plant-based protein boost but also make this curried butternut squash soup extra smooth.

Once you have liquidised the soup, you can add some more vegetable stock to get your desired consistency. Don’t forget to season this soup with a splash of lemon juice too!

For more autumnal recipe inspiration with butternut squash do check this selection. It is hard to choose a favourite, but right now I am obsessed with this Roasted Butternut Squash Hummus below. Smokey and creamy, it is not only delicious as a dip but also doubles up as a tasty sandwich or wrap spread.

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Give plain hummus an autumnal twist 🍂 with this roasted butternut squash hummus recipe. Smokey and creamy, it is not only delicious as a dip, but also doubles up as a tasty sandwich or wrap spread.⠀ ⠀ This recipe is bursting with flavours of coriander, cumin, curry powder and smoked paprika. I like to serve this dip topped with extra roasted butternut squash, plenty of fresh coriander and a dash of smoked paprika.⠀ ⠀ Grab the recipe on the blog. Link in my bio. #veganfood #vegan #hummus #seasonal #flexitarian #recipe #instafood

A post shared by The Flexitarian (@theflexitarianuk) on Nov 13, 2019 at 11:58am PST

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

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Ingredients

1 large onion
4 garlic cloves
olive oil
1 Tbsp mild curry powder
1 Tbsp freshly grated ginger
1 butternut squash [1.3 kg / 2.8 lbs]
1 apple [225g / 8oz]
150g red lentils [US 1 cup]
1 litre of vegetable stock [US 4 cups]
lemon juice
TOPPINGS:
walnuts
chopped coriander
dairy-free cream or yoghurt

Instructions

Peel the butternut squash. Remove the seeds and cut the flesh into small chunks. Cut the apple into chunks.
Heat some olive oil in a large saucepan. Add finely chopped onion and crushed garlic cloves. Fry gently until the onion is soft. Add curry powder and freshly grated ginger. Fry for another 2 mins.
Add chopped butternut squash, chopped apple, red lentils and vegetable stock to the saucepan. Bring to the boil, then cook covered under medium heat for 25-30 mins until the vegetables are cooked.
When done, liquidise the soup, adding more vegetable stock if needed to get your desired consistency. Season to taste with lemon juice.
Serve this curried butternut squash soup topped with chopped walnuts, freshly chopped coriander and some dairy-free cream or yoghurt.