Rich, smooth and filling, the coconut milk and zesty lime make this soup a tasty treat, whilst the ginger and Thai red curry paste lightly spice the soup, creating a wonderfully warm and healthy dish, that’s so easy to make.
This soup can be made with any root vegetable. Try carrot, parsnip or sweet potato when they are in season.
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 chopped 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. Add the stock, cover and simmer for 15-20 minutes until the lentils are tender and the squash has softened.
4. Take off the heat. Stir in the coconut milk, ginger, coriander and lime juice and the zest.
5. Blitz in your blender until smooth and reheat if necessary.
I hope you give this delicious Thai Squash & Lentil Soup a try! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
Butternut squash has many health benefits including boosting the body’s immunity to colds & flu. It has also been found to help reduce inflammatory conditions, such as muscle & joint pain, arthritis and enlarged prostate.
Author of The Vital Nutrition Cookbook, good food has been a lifelong passion for Jane McClenaghan. As a Nutritional Therapist for over fifteen years, Jane has helped thousands of people make easy, manageable changes to their diets for the good of their health.
Passionate about the powerful effects that eating good quality, fresh, local food has on our mind, body and soul, Jane’s recipes are designed to be quick and easy so you can rustle up something nutritious at any time of the day.
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