Lisa Ward |

Spiced Butternut squash & Lentil Soup

Check out this delicious & nutritious soup using butternut squash & lentils as the main ingredients.
This soup is a great way to get pulses into your diet in a rich creamy spiced soup. Delicious!


1) 1 Can of green lentils (drained weight 265g)

2) 1 tbsp of either grated fresh ginger or ginger puree

3) 1 vegetable stock pot

4) 1 tsp tumeric

5) 1 tbsp mild curry powder

6) sprinkle of red chilli flakes (optional)

7) 2 garlic cloves

8) 7g of coconut oil or olive oil

9)400ml of light coconut milk

10) 1 large carrot diced (I used 155g)

11) 1 large onion (mine was 223g)

12) 500g of diced butternut squash

13) 40g cashew butter

14) Top or stir in some spinach (optional)


  1. Melt oil in pan & add carrot, onion, butternut squash, ginger, curry powder, tumeric, & chili flakes if using
  2. Fry off for a few minutes & then add in coconut milk & stock - I used about 300ml with my stock pot.
  3. Simmer until vegetables cooked through, add in can of drained.lentils to heart through.
  4. Stir in cashew butter
  5. Cool slightly before blending - you could also blend half & keep half chunky & then combine them, stir in spinach if using.

Nutritional Information based on my quantities & the brand of coconut milk used - makes 4-5 servings.

Based on 5 servings:

Calories - 251

Carbohydrates - 21.6g

Fat - 14g

Protein 7.3g

Also over 5g fibre, potassium, vitamins A & C


Please let me know if you try it!

Enjoy x

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