Curried butternut squash and lentil soup, or curry soup as my son H calls it.
This is a real crowd pleaser enjoyed by everyone and can be enjoyed at home, out at work or in a flask on the go.
This makes 6 big bowlfuls and macros per bowlful are:
Calories 222.66, Fat 10.28g, Carbs 24.1g, Fiber 5.55g and Protein 6g
- 900g Peeled and Diced Butternut Squash
- 1 Large White Onion
- 4 Cloves of Garlic
- 2 Tbsp Coconut Oil
- 4 Tsp Madras Curry Powder
- 2 Tsp Cumin
- 2 Tsp Garam Masala
- 1 Litre Vegetable Stock
- 400g Can Green Lentils
- 400g Can Light Coconut Milk
- Large Pinch Of Sea Salt
You will need:
- Large Saucepan
- Vegetable Chopping Board
- Sharp Knife
- Scales / Measuring Jug / Measuring Spoons
- Blender or Hand Blender
Peel and chop your onions, garlic and butternut squash
Heat your coconut oil in your saucepan over a medium heat
Add your onion, garlic and butternut squash.
Cook for 10 minutes over a medium heat, stirring occasionally.
Add your spices, stir in well and cook for 3 minutes
Add your stock, drained lentils and coconut milk. Stir in well. Simmer for 10 minutes
Blend soup into a smooth consistency
Serve and enjoy.
This keeps well in an airtight container for 3 days.
Also freezes well.