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Serves
US | Metric
Ingredients
  • 500 g Butternut Squash peeled and cut into cubes
  • 250 g Gourd peeled and cut into cubes (or could be an extra 250g of Butternut Squash)
  • 1 Onion diced
  • 1 tsp ground Cumin
  • 2 tbsps Red Thai curry paste
  • 100 g dry Red lentils
  • 200 ml of Reduced fat coconut milk topped up with 200ml of water
  • 850 ml vegetable stock using 1 stock cube
Red Thai and Coconut Spicy Squash Soup Red Thai and Coconut Spicy Squash Soup

Red Thai and Coconut Spicy Squash Soup

Prep 15 minutes
Total 55 minutes
  1. Sweat out the squash, gourd and onion with salt and pepper in a large pan.
  2. After about 5 minutes add the cumin, stir through then add the curry paste and cook through for a couple of minutes.
  3. Add the lentils and stir through to absorb all the flavours before adding the coconut milk, water and stock.
  4. Cook on a simmer for 30minutes before blitzing with either handheld blender or food blender to a lovely smooth velvety texture.
  5. Served with a leftover drizzle of the coconut milk or use creme fraiche, chopped red chilli and freshly chopped coriander.
Red Thai and Coconut Spicy Squash Soup Red Thai and Coconut Spicy Squash Soup

Red Thai and Coconut Spicy Squash Soup

favorite
print
like
Prep 15 minutes
Total 55 minutes
Serves
US | Metric
Ingredients
  • 500 g Butternut Squash peeled and cut into cubes
  • 250 g Gourd peeled and cut into cubes (or could be an extra 250g of Butternut Squash)
  • 1 Onion diced
  • 1 tsp ground Cumin
  • 2 tbsps Red Thai curry paste
  • 100 g dry Red lentils
  • 200 ml of Reduced fat coconut milk topped up with 200ml of water
  • 850 ml vegetable stock using 1 stock cube

  1. Sweat out the squash, gourd and onion with salt and pepper in a large pan.
  2. After about 5 minutes add the cumin, stir through then add the curry paste and cook through for a couple of minutes.
  3. Add the lentils and stir through to absorb all the flavours before adding the coconut milk, water and stock.
  4. Cook on a simmer for 30minutes before blitzing with either handheld blender or food blender to a lovely smooth velvety texture.
  5. Served with a leftover drizzle of the coconut milk or use creme fraiche, chopped red chilli and freshly chopped coriander.