Thai Spiced Lentil and Butternut Squash Soup (v)

This quick but oh-so-tasty soup is based on this recipe. I had butternut squash to use up, along with some yellow thai curry paste and only 150ml coconut milk. The results were delicious and nicely filling for a working week day dinner. We had home made garlic bread along side to bulk it out a bit more. And poor old me gets to eat the leftovers for lunch today. It’s hard life 😉
For 4-6 portions you need
1 tbsp oil
1 onion, roughly chopped
3 cloves garlic, roughly chopped
1 inch fresh ginger grated
1 butternut squash, peeled and diced into 1cm chunks
½ cup red lentils
150ml coconut milk
1 litre vegan stock
2 tbsp thai yellow curry paste (this isn’t too spicy and uses turmeric to colour the paste yellow which also gives an earthy background note to the soup)
Sliced red chilli and chopped fresh coriander to serve
1 tbsp soya sauce
1 tbsp fresh lime juice or fish sauce if not vegan
Begin by sweating the onion in the oil for 5 mins. Add the garlic, ginger, squash and curry paste and cook for a further 5 mins. Tip in the lentils then add the coconut milk and stock. Bring to the boil then reduce heat and simmer for 15 mins until the lentils are cooked.
Blitz the soup until velvety and smooth. Add the soya sauce and lime juice or fish sauce. Serve in warmed bowls topped with the fresh zingy chilli slices and chopped coriander.
Advertisements

2 thoughts on “Thai Spiced Lentil and Butternut Squash Soup (v)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s