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Butternut Squash & Lentil Soup

Published Saturday, 17 October, 2015 by Kat

curried butternut squash, lentils, spinach and coconut milk / Serves: 3



  • 1 Butternut squash (peeled and cubed)
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • A few large handfuls of spinach
  • 1 can coconut milk
  • 1 cube chicken or vegetable stock
  • 5 tablespoons red lentils
  • 1 tablespoon mild curry powder


1. Fry the onion and garlic in some oil or butter until translucent in a large pot (casserole pot suggested)

2. Add in the butternut squash and lentils and curry powder, fry for 3 mins making sure to evenly coat everything in the powder.

3. prepare stock to instructions on the packet and pour this into the pot along with the coconut milk. simmer for 5 mins. There should be enough liquid to cover everything.

4. Add in the spinach and turn the heat down. Simmer for 1 hour.

This recipe is best served the next day after reheating!!

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