Vegan curried squash, lentil & coconut soup

• olive oil↗1 tbsp tbsp
• butternut squash↗1

  peeled, deseeded and diced

• carrot↗200g g

  diced

• curry powder↗1 tbsp tbsp

  containing turmeric

• red lentil↗100g g
• low-sodium vegetable stock↗700ml ml
• can reduced-fat coconut milk↗1
• coriander and naan bread

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.

2. 2

   Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.