Sweet roasted squash and creamy red lentils make a velvety soup with real substance, while Hot Curry Powder adds a welcome glow rather than background blandness. Hot Curry Powder supplies the bold, warming spice in one balanced blend.

At a Glance

• Prep: 15 minutes
• Cook: 40 minutes
• Serves: 4–6

Ingredients

• 1kg butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 1½ tbsp Hot Curry Powder
• 150g red lentils, rinsed
• 1 litre vegetable stock
• 100ml coconut milk
• Juice of ½ lemon
• Pumpkin seeds and coriander, to serve

Instructions

1. Heat the oven to 220°C/200°C fan/gas 7. Toss the squash with 1 tbsp oil and half the Hot Curry Powder.
2. Roast for 25 minutes until tender and browned at the edges.
3. Meanwhile, soften the onion in the remaining oil for 7 minutes. Stir in the remaining curry powder.
4. Add the lentils and stock, then simmer for 20 minutes until the lentils are soft.
5. Add most of the roasted squash and the coconut milk. Blend until smooth, adding a little water if needed.
6. Add lemon juice and top with the reserved squash, pumpkin seeds and coriander. Taste before adding salt.

Serving Suggestions

Serve with crusty bread or warm flatbreads and a crisp salad.

Why This Recipe Works

Roasting concentrates the squash's sweetness, which balances the chilli, while red lentils naturally thicken the soup without cream.

Allergy Notes

Vegan. Check the vegetable stock for celery and other allergens. Pumpkin seeds may be unsuitable for some diets.

🌶️ Try It With

• Ground Ginger
• Ground Cumin
• Cracked Black Pepper

🍽️ More Recipes Using Hot Curry Powder

• Hot Curry Chicken Pot Pie
• Hot Curry Sausage & Potato Traybake
• Spiced Cod, Coconut & Lime Curry
• Hot Curry Lamb Meatballs
• Crispy Hot Curry Chickpea & Sweetcorn Fritters

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