Curried squash, lentil & coconut soup

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Source

Ingredients

1 tbsp olive oil

1 butternut squash, peeled, deseeded and diced

200g carrot, diced

1 tbsp curry powder containing turmeric

100g red lentil

700ml low-sodium vegetable stock

1 can reduced-fat coconut milk

coriander and naan bread, to serve

Method

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.

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.