Curried Butternut Squash Soup

Soup is the ultimate winter warmer and it’s so easy to make. We often make a big pot at the beginning of the week to dip into whenever we fancy.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F. 

   
2. 2

   Put the butternut squash on a baking tray. Season with a pinch of salt and pepper, drizzle with a little olive oil, then roast in the oven for 35 minutes.

   
3. 3

   Meanwhile, drizzle a little olive oil in a large saucepan on a medium heat. Add the onion and fry for 5 minutes, stirring occasionally.

   
4. 4

   Add the garlic, ginger, most of the chilli, coriander stalks and curry power to the pan and fry for a further 3 minutes.

   
5. 5

   Add the lentils, vegetable stock, 200 ml (6.7 fl oz) of coconut milk and 500 ml (18 fl oz) of water and season generously with salt and pepper. Bring the soup to the boil, then simmer for 15 minutes with the lid on, or until the lentils are cooked.

   
6. 6

   Remove the squash from the oven and transfer it to a blender. Add the soup and the lime juice and blend until completely smooth.

   
7. 7

   Ladle the soup into bowls and finish with a drizzle of the remaining coconut milk, coriander leaves, a few slices of chilli and some cracked black pepper.