Butternut squash, lentil and spinach soup.

Rich comforting soup prefect for the winter.


1 tbs olive oil

1 medium to large onion, chopped

2 cloves of garlic, finelly chopped

1 inch ginger, finelly chopped

1 tsp ground cumin

1/2 tsp Kashmiri chilli or cayene pepper

1 butternut squash (medium), peeled, and cut into cubes about 1-2cm

1 cup of puy or brown lentils

1 tin of coconut milk (use light coconut milk for a lower fat soup)

1 litre of vegetable stock

1 cup frozen spinach (or 200g bag or raw spinach)

salt and pepper to taste



In a soup pot heat the oil (or 60ml water for oil free version)

Add the onion, sauté till translucent. Add ginger and garlic, sauté  for 1 minute.

Add the spices, sauté  for 30 seconds.

Add the butternut squash, lentils, stock and coconut milk.

Cook for 25min or till lentils are fully cooked.

Add the spinach -let defrost or wilt into the soup.

Adjust seasoning and serve with a sprinkle of extra cayene pepper if desired.

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