Curried Butternut Squash and Lentil Soup (V GF DF)

Curried Butternut Squash and Lentil Soup First

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
  • Spatula
  • 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. ┬áStir in well. ┬áSimmer 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.


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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