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Butternut Squash Soup

There's something very comforting and nurturing about a hot bowl of homemade soup during the colder months.  This delicious soup is smooth as velvet, and gives a nice fiery kick from the warming ginger.  Its also got some great hidden protein with the addition of red lentils, which makes this a really hearty, filling and nutritionally balanced soup. 

I hope you'll enjoy it as much as I do.



  • 1 medium butternut squash -peeled, de-seeded and chopped into small chunks

  • 6 or 7 medium carrots (only peel if non-organic), chopped into small chunks

  • 1 cup red lentils

  • 1 tablespoon freshly chopped ginger

  • 1 large can organic coconut milk

  • 1 1/2 litres organic vegetable stock

  • Sea salt and black pepper to taste




  • Place the stock, vegetables, lentils and ginger in a large pot

  • Bring to the boil, reduce heat, cover and simmer for around 40 minutes until the veg have softened

  • Add the coconut (and any seasoning) and allow to cook for about another 5 minutes

  • Using a hand blender, blend the soup until its really smooth


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