Butternut squash & lentil soup

curried butternut squash, lentils, spinach and coconut milk

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3 Servings

Ingredients

Instructions

STEP 1:

butter
garlic
onion

1. Fry the onion and garlic in some oil or butter until translucent in a large pot (casserole pot suggested)

STEP 2:

butter
butternut
butternut squash
curry powder
lentil
squash

2. Add in the butternut squash and lentils and curry powder, fry for 3 mins making sure to evenly coat everything in the powder.

STEP 3:

coconut
coconut milk
milk

3. prepare stock to instructions on the packet and pour this into the pot along with the coconut milk. simmer for 5 mins. There should be enough liquid to cover everything.

STEP 4:

spinach

4. Add in the spinach and turn the heat down. Simmer for 1 hour.

STEP 5:

STEP 6:

This recipe is best served the next day after reheating!!