![Curried Butternut Squash Soup [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2020/10/Curried-Butternut-Squash-Soup-v8-2020-©-Annabelle-Randles-The-Flexitarian-300x300.jpg)
Curried Butternut Squash Soup [vegan]
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.
Equipment
hand blender
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 1 large onion
- 4 garlic cloves
- olive oil
- 1 Tbsp mild curry powder
- 1 Tbsp freshly grated ginger
- 1.3 kg butternut squash
- 225 g apple
- 150 g red lentils
- 1 litre vegetable stock
- lemon juice to taste
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.
Nutrition
Calories: 220kcalCarbohydrates: 49gProtein: 9gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 13mgPotassium: 1097mgFiber: 14gSugar: 10gVitamin A: 23073IUVitamin C: 50mgCalcium: 133mgIron: 4mg