Velvety roasted butternut squash and red lentils make this a wonderfully cosy soup, with coconut milk adding creaminess and lemon lifting every spoonful. Roasting the squash first brings out its natural sweetness and gives the finished soup a deeper, richer flavour.

🌶️ Our Medium Curry Powder adds just the right amount of warming spice without overwhelming the vegetables. It is naturally plant-based, filling enough for lunch or supper, and particularly good with warm flatbreads or a thick slice of crusty bread for dipping.

🧾 Ingredients

• 1kg butternut squash, peeled and cubed
• 1 onion, quartered
• 2 tbsp olive oil
• 1½ tbsp Medium Curry Powder
• 150g red lentils, rinsed
• 900ml vegetable stock
• 150ml coconut milk
• 1 tbsp lemon juice
• Pumpkin seeds, to serve

👩‍🍳 Instructions

1. Toss squash and onion with oil and curry powder and roast at 200°C/180°C fan for 30 minutes.
2. Transfer to a saucepan with lentils and stock.
3. Simmer for 20 minutes until the lentils are soft.
4. Blend until smooth, stir in coconut milk and lemon, and warm through.

⏱️ Timings

Prep: 10 minutes | Cook: 50 minutes | Serves: 4–6

🍽️ Serving Suggestions

Serve with warm flatbreads or crusty bread.

✨ Why This Recipe Works

Roasting concentrates the squash sweetness while the curry powder and lentils give the soup depth and body.

🌶️ Try It With

Finish with Garam Masala for an extra aromatic layer.

🍽️ More Recipes Using Medium Curry Powder

• Chicken & Mango Curry
• Beef Keema Loaded Potatoes
• Coconut Prawn Rice
• Chickpea & Spinach Pies
• Spiced Cauliflower Cheese

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Shop Medium Curry Powder.

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