Thai Squash & Lentil Soup

This recipe is from Jane McClenaghan form Vital Nutrition  for The Tesco Taste NI Festival

Difficulty easy
Preparation Time 10 minutes
Cooking Time 30 minutes
Servings 6
Thai Squash and Lentil Soup
  • 1 medium butternut squash
  • 1dsp Broighter Gold rapeseed oil
  • 1 onion, chopped
  • 1-2 dsp Thai red curry paste
  • 2 sticks celery
  • 75g red lentils
  • 600ml vegetable stock
  • 1 tin coconut milk
  • 1 inch root ginger, peeled and grated
  • (about 1 tsp)
  • A handful of fresh coriander
  • 1 lime – juice and zest

Main Instructions
  1. Peel and quarter the butternut squash. Scoop out the seeds and cut into chunks.
  2. Heat the oil in a large, heavy based pan with a lid and cook the onion until translucent.
  3. Stir in the curry paste before adding the butternut squash, celery and lentils. Stir well to coat the vegetables and lentils.
  4. Add the stock, cover and simmer for 15-20 minutes until the lentils are tender and the squash has softened.
  5. Take off the heat. Stir in the coconut milk, ginger, coriander and lime juice and zest.
  6. Blitz in your blender until smooth and reheat if necessary.
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