Flavour up butternut squash with Indian spices for this warming and healthy vegan soup. Serve with naan for a hearty lunch
Prep:10 mins
Serves 6
1 tbsp olive oil1 butternut squash, peeled, deseeded and diced200g carrot, diced1 tbsp curry powder containing turmeric100g red lentil700ml low-sodium vegetable stock1 can reduced-fat coconut milkcoriander and naan bread, to serve
STEP 1Heat 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.STEP 2Using 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.
