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+ servings
Pumpkin and Lentil Soup with Chilli and Coconut

Spicy Butternut Squash and Lentil Soup

A warming  bowl of Roasted Butternut Squash and Red Lentil Soup with Chilli, Ginger and Coconut - a simple autumnal soup to welcome in the season.
Course Soup
Cuisine vegan
Keyword butternut squash soup, lentil soup, vegan soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 198.18kcal


  • 1 small red onion, finely chopped
  • 250 g butternut squash, peeled, deseeded and cubed
  • 2 tbsp sunflower oil
  • 1 garlic clove, peeled and finely chopped
  • 1 small chilli, finely chopped (leave seeds in for a spicy kick, remove them for a milder flavour adventure)
  • 1 cm piece of root ginger, peeled and finely chopped
  • 3 tbsp red lentils
  • 600 ml vegetable stock
  • 250 ml light coconut milk
  • chopped chilli and fresh parsley to serve


  • Preheat oven to 200C/390F. Put 1 tbsp oil into a roasting tin and add the squash cubes. Mix to coat and then roast for about 30-45 minutes or until soft and browning.
  • Heat the remaining oil in a large saucepan and fry the red onion gently until soft (about 5 minutes)
  • Add the chopped chilli, garlic and ginger and fry for a further minute until aromatic.
  • Add the lentils, roast squash, coconut milk and vegetable stock, bring to a boil then reduce to a simmer for 20 minutes until lentils are soft.
  • Pour into a blender and blend until smooth (or use a stick blender in the pan)
  • If the soup is too thick add a little extra water, stock or coconut milk and whisk in.
  • Serve topped with a little chopped chilli and fresh parsley.


Calories: 198.18kcal | Carbohydrates: 20.56g | Protein: 3.51g | Fat: 11.4g | Saturated Fat: 4.9g | Sodium: 657.39mg | Potassium: 382.32mg | Fiber: 4.63g | Sugar: 4.61g | Vitamin A: 7070.35IU | Vitamin C: 31.96mg | Calcium: 41.37mg | Iron: 1.29mg