![Butternut & Lentil Coconut Soup [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2017/11/Butternut-Lentil-Coconut-Soup-vegan-by-The-Flexitarian-v8-300x300.jpg)
Butternut & Lentil Coconut Soup [vegan]
Silky and smooth, this vegan Butternut & Lentil Coconut Soup is flavoured with fresh lemongrass and warming ginger.
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
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