Curried Squash Lentil Coconut Soup Recipes

BUTTERNUT SQUASH, RED LENTIL, AND COCONUT SOUP

Butternut Squash, Red Lentil, and Coconut Soup image

Great curry soup...moderate enough for even the less experimental eaters... Add some shrimp, crab, or lobster and make a hearty meal out of it!

Provided by GoldsmithLissa

Categories Curries

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 small butternut squash, about 1 . 5-2lb
olive oil
1 small onion, diced
1 small leek, small dice
1 small fresh hot pepper, minced
1 stalk celery, diced
1 small carrot, diced
1 garlic clove, minced
1 tablespoon minced ginger
1 teaspoon curry powder
salt & freshly ground black pepper
1 liter chicken stock or 1 liter vegetable stock
1/2 cup red lentil
3 tablespoons coconut milk

Steps:

Preheat the oven to 350°F Cut the squash in half lengthwise and scoop out the seeds and stringy center. Oil each half gently with olive oil or cooking spray, put face down on a cookie sheet and bake until tender (about 25-40 minutes).
Meanwhile heat a soup pot over medium heat. Add a tablespoon of olive oil, the onion, celery, carrot, leek, pepper, garlic, curry powder, ginger and a good pinch of salt and pepper. Stir regularly and sweat for about 10 minutes or until veggies soften a bit. Add stock and bring to a simmer. Add lentils and stir regularly at a simmer for 15 minutes.
When squash is tender scoop out and gently mash and stir into the soup. Stir the coconut milk into the soup until well incorporated. Taste and correct for seasoning then served.

CURRIED SQUASH, LENTIL & COCONUT SOUP

Curried squash, lentil & coconut soup image

Flavour up butternut squash with Indian spices for this warming and healthy vegetarian soup

Provided by Barney Desmazery

Categories Lunch, Soup

Time 35m

Number Of Ingredients 8

Ingredients

1 tbsp olive oil
1 butternut squash, peeled, deseeded and diced
200g carrot, diced
1 tbsp curry powder containing turmeric
100g red lentil
700ml low-sodium vegetable stock
1 can reduced-fat coconut milk
coriander and naan bread, to serve

Steps:

Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.

Nutrition Facts : Calories 178 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

More about "curried squash lentil coconut soup recipes"

2018-10-01 1. Sautee the carrots and onions in olive oil in a frying pan over medium heat on the. stove until the onions are soft. 2. Combine all of the ingredients excepting the coconut milk in a large crockpot. 3. Cook on low for 6-8 hours. 4. When the soup is ready, puree it with a hand blender until smooth.
From thekitchenmagpie.com

See details

2018-01-26 Add in curry paste, garlic and spices and saute for a min. Add in the butternut squash and a good pinch of salt and saute for another 3-4 minutes. Add in the tomatoes and lentils. Pour in enough broth to cover the vegetables. Bring the soup to a boil then simmer for about 30 minutes. Turn off the heat and stir in coconut …
From spoonfulofplants.com

See details