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Chef Jen spicy butternut and lentil soup

Spiced butternut squash and coconut soup

A creamy and comforting vegan soup

Course Soup, Starter
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 395 kcal
Author Chef Jen


  • 500 g butternut squash diced
  • 100 g red lentils
  • 1 tbsp Vita Coco Coconut oil
  • 1 celery stick chopped
  • 2 garlic cloves minced
  • 2 leeks sliced
  • 1.5 inches root ginger minced
  • 2 carrots diced
  • 500 ml vegetable stock
  • 1 bay leaf
  • 400 g coconut milk
  • 1 tbsp cumin
  • 1 tsp turmeric
  • 10 g fresh coriander
  • pinch salt


  1. Heat the coconut oil in a pan and add the bay leaf.

  2. Add the leeks, carrots, celery and ginger and sautee.

  3. Add the garlic and stir together until all the vegetables begin to soften. Take care not to have the pan too hot or the vegetables could burn.

  4. Stir well for 5 - 10 minutes and then add the lentils.

  5. Pour over the vegetable stock. Cover with a lid and allow to simmer for 20 -25 minutes.

  6. Remove the lid, stir well and simmer for a further 5 minutes.

  7. Add the coconut milk and fresh coriander and blend with a stick blender to your desired consistency. If you prefer a thinner soup add a little more coconut milk.

  8. Taste and season with salt and pepper.

  9. Serve and store any leftovers in an airtight container for up to three days. You can also freeze the soup for up to one month.