35 minutes
Savor the exotic flavors of India with this velvety vegan soup, where butternut squash and red lentils meld with aromatic spices and creamy coconut. Perfect for a nourishing lunch, this soup pairs wonderfully with warm naan bread.
tablespoons
Butternut Squash, peeled, deseeded, and diced
each
Carrots, diced
0 oz
tablespoons
Red Lentils
0 oz
Low Sodium Vegetable Stock
0.25 fluid ounces
0 cans
Coriander (Cilantro), fresh, roughly chopped
to serve
Naan Bread
to serve
1. Prepare Vegetables
With a sharp knife, peel and deseed the butternut squash, then cut into small dice. Repeat a similar process with the carrots.
2. Begin the Sizzle
In a large saucepan over medium heat, warm the olive oil. Add the diced squash and carrots and cook for 1 minute, until they begin to sizzle.
3. Spice it Up
Sprinkle in the curry powder and continue to cook for another minute, allowing the spices to release their fragrant aromas.
4. Combine and Simmer
Stir in the red lentils, vegetable stock, and coconut milk. Mix well to ensure all ingredients are evenly distributed. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Leave it to cook for 15-18 minutes, or until the squash and lentils are tender and cooked through.
5. Smooth Blend
Using a hand blender, carefully puree the soup right in the saucepan until it reaches your desired consistency. Alternatively, transfer to a food processor to blend in batches.
6. Final Touches
Taste and adjust the seasoning as needed. Ladle the hot soup into bowls.
7. Garnish and Serve
Scatter roughly chopped fresh coriander over each serving and accompany with a piece of soft naan bread on the side for dipping.
Change up the spices for a different flavor profile. For a Thai-inspired version, use curry paste and coconut milk instead of cream. For a Moroccan twist, add cinnamon and top with a dollop of harissa.
If the original recipe calls for boiling the butternut squash, try roasting it instead. This will caramelize the natural sugars and offer a deeper, more complex flavor.
Take inspiration from global cuisines. For a Thai twist, add lemongrass, ginger, and coconut milk. For an Indian version, include mustard seeds, curry leaves, and finish with a tadka (a spiced oil garnish).
The garnish can significantly change the flavor experience. Top the soup with toasted pumpkin seeds, a swirl of chili oil, homemade croutons, a sprinkle of dukkah, or some crispy fried sage leaves.
Replace red lentils with chickpeas, white beans, or even shredded chicken for a different protein source. Adjust cooking times as necessary.
Roasting it in the oven until caramelized enhances the squash's natural sugars and deepens the soup's flavor profile. A drizzle of olive oil, salt, pepper, and a touch of maple syrup or honey can enhance this process.
Toast your spices in hot oil with aromatics before adding any liquid. This intensifies the flavors and adds depth to the soup.
Build layers of flavor by seasoning at different cooking stages, starting with a pinch of salt when sweating onions and finishing after pureeing.
Fresh spices from a trusted supplier or grinding your own makes a significant difference in flavor impact.
Balance the sweetness with acid, like fresh lemon juice or sherry vinegar, and add a swirl of high-quality olive oil or a dollop of crème fraîche before serving for complexity.
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