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Coconut chilli butternut and lentil soup
Ingredients
3 cloves of Garlic
1 Onion
2 Medium Butternut Squash (800g – 1 kg)
400ml tin of Coconut Milk
2 Litres of Vegetable Stock/chicken stock
2 Tsp of Salt
1 Tsp of Pepper
Turmeric 1 stick chopped
parsley
Chilli Flakes
one tin of lentils drained and precooked
Instructions
Roast butternut in skin for 40 minutes at 180 deg.
Prep garlic and onion and slice finely
Add 2 tbsp of oil to pan, add garlic and onion and fry until soft
Scoop out roasted butternut into pan
Add salt
Add a couple of fresh parsley
Next add coconut milk and 2 litres of vegetable stock, bring to the boil and simmer until squash is soft
Season with 1/2 tsp of black pepper
Blitz in a food processor and top with toasted pumpkin seeds and chill flakes
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