Curried Squash, Lentil & Coconut Soup Recipe

If you're looking for a healthy and warming soup this January, why not give this recipe a go! Ingredients 1 butternut squash (peeled, deseeded and cubed) 200g diced carrot 100g red lentils 1 can coconut milk 700ml vegetable stock 1 tbsp olive oil 1 tbsp curry powder Method 1. Heat the oil in a large saucepan, add the squash and carrots and cook for 1 minute. 2. Stir in the curry powder and cook for another minute. 3. Add the lentils, vegetable stock and coconut milk and stir. 4. Bring to the boil, then turn the heat down and simmer for 15-20 minutes under tender. 5. Use a hand blender or food processor to blitz until smooth. 6. Season and serve. This soups goes well with coriander and naan bread on the side!