Curried squash with lentil and coconut soup

INGREDIENTS

• 1 tsp black pepper
• 1 tsp salt
• 1 tbsp olive oil
• 1 butternut squash
• 7 oz carrots
• 1 tbsp curry powder
• 4 oz red lentils
• 3 cups vegetable broth
• 13½ oz coconut milk
• 6 naan bread
• 1 bunch cilantro

TOOLS

• 1 peeler
• 1 spoon
• 1 knife
• 1 saucepan
• 1 food processor
• 1 bowl

Chop cilantro.

Peel butternut squash with a peeler.

Deseed butternut squash and chop it, then dice carrots.

Warm olive oil in a saucepan, then add butternut squash, carrots, and curry powder. Cook the veggies for 1 minute, next add red lentils, vegetable broth, coconut milk, salt, and black pepper to the saucepan. Stir the mixture with a spoon and cook on low heat for 17 minutes. Transfer the soup contents to a food processor and blitz until desired consistency is achieved.

Transfer the soup to a bowl and sprinkle chopped cilantro over it.

Serve curried squash with lentil and coconut soup with a side of naan bread.

It’s ready to be served !