Smoky coconut and butternut squash soup

Smoky coconut and butternut squash soup

Happy new year! I hope you all had a great one. Thanks for your patience with my very sporadic posting lately – I had a day of travelling, a day of partying, a day of recovering, and suddenly without me even realising, it’s the third of January (2014, not 2013 as I keep writing on things and almost certainly will for the next few weeks, at least).

The big news over in the Amuse Your Bouche camp is that a few friends and I are going vegan for the whole month of January (which you will probably know already if you follow me over on Facebook, hint hint)! None of us have any intentions of being vegan permanently, but we like a personal challenge, and I’m looking forward to needing to use my head a bit to think of interesting vegan dinner ideas! So for the next month, I will only be posting vegan recipes here on the blog. I know a few of you might turn your noses up a little at veganism but I promise they’ll all be great!

I’m already vegetarian, so you might think that making the final step to veganism shouldn’t be too difficult for me, but considering the amount of cheese I usually eat, I think I might find it tricky after a while. So far, so good, though!  I’m hoping that this challenge might also help a little with January’s usual ‘healthy eating’ resolutions, since I can’t smother everything I cook in cheese (sob!).

Smoky coconut and butternut squash soup

This butternut squash soup has definitely been my favourite vegan creation so far. It’s thick and creamy, with coconut milk and smoked paprika to lend a gorgeous sweet smokiness. I also added some red lentils – they give a different texture and some added protein, plus they help to keep you full for longer. They worked really well in this soup.

I cooked my red lentils separately from the soup, and only added them once I’d blended the soup to be nice and smooth, but that was only because I thought it would look pretty to serve the chunky lentils in the smooth soup. If you’d prefer to cook it all together and blend the whole thing, I’m sure that would be great too – plus it’ll save you washing up an extra pan! To be honest, laziness usually prevails in my kitchen, so that’s probably what I’ll do next time.

Smoky coconut and butternut squash soup

I can’t get over how pretty this soup is! Sorry for the slight abundance of photos – I sort of couldn’t stop snapping. I think I automatically enjoy something more if it looks good (and it doesn’t hurt that it tastes amazing too), so I quite happily slurped up a nice big bowlful of this soup for my lunch. Another successful vegan meal down, 85 more to go! Feel free to share any great vegan recipes with me that you think I should have a go at this month!

Smoky coconut and butternut squash soup

Smoky coconut and butternut squash soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 3
Ingredients
  • 2tbsp oil
  • 1 onion, sliced or diced
  • 2 cloves garlic, minced
  • 400g butternut squash flesh, diced (around half a medium squash)
  • ½ tsp smoked paprika
  • 500ml vegetable stock
  • Black pepper
  • 100g red lentils
  • 150ml coconut milk
  • 1tbsp fresh coriander, chopped, to serve (optional)
Instructions
  1. Heat the oil in a large saucepan, and cook the onion, garlic and squash over a medium heat until the onion is soft, around 5 minutes. Add the paprika, and cook for one more minute, then add the vegetable stock. Season well with black pepper (you might need a little salt too if you used low sodium stock), and bring to a simmer. Cook until the squash is soft, around 15 minutes.
  2. While the soup is simmering, boil the lentils in a separate pan until they are soft - again, around 15 minutes. Drain and set aside.
  3. When the butternut squash is soft, blend the soup with an immersion blender until smooth. Add the coconut milk, and once the soup is piping hot, serve the lentils with the soup poured over the top. Top with chopped coriander if desired.

Smoky coconut and butternut squash soup

If you like butternut squash, you might also like this cheesy roasted squash lasagne with spinach and walnut pesto:

Cheesy roasted squash lasagne with spinach and walnut pesto

Comments

  1. Jamie @ Love Bakes Good Cakes says

    Seriously, that soup is gorgeous! Beautiful pictures, Becca!! I’m not sure if I could take on that kind of challenge – even for a month (my husband would KILL me!! LOL) I’m excited to see how that switch for a month changes (?) or inspires you! Pinned this yummy soup!

  2. says

    Love the addition of pimenton and red lentils. Cheese and eggs and chorizo are reasons why I’m a flexitarian instead of a vegan hahaha. OTOH it’s so much fun experimenting with new ingredients I don’t think you’ll have trouble feeding yourself :)
    lydiaf recently posted…Real Food Fridays #19My Profile

  3. says

    Just fell off my chair and I am drooling all over the floor. This looks like the best soup ever Becca, you just keep hitting them out of the park girl!!!

  4. says

    This looks amazing! I am just starting to dabble in vegetarianism and even veganism (I think I may have just made up a couple of new words?? LOL) so this post is perfect timing for me. BTW, I tried Daiya cheese (vegan) over the weekend in a bean quesadilla, and it was actually quite good. Even the kids liked it! I think I might be able to give up regular cheese knowing I have the Daiya to fall back on! Anyway, pinning this to try as part of my new initiative to eat vegetarian at least a few times a week from now on!
    Kristin @ Dizzy Busy and Hungry! recently posted…Broccoli Pesto Chicken with Noodles – Vote and win $250!My Profile

  5. says

    What a gorgeous soup! Butternut squash soup has to be one of my all time favorite fall/winter soups. And this one is pretty amazing! I’m especially excited to try the addition of the ‘smoky coconut’ components….what a nice twist! And beautiful, enticing photos, too! : )
    Anne@FromMySweetHeart recently posted…Almond & Oat Granola BarsMy Profile

  6. mari says

    Daiya cheese is amazing vegan cheese. It’s the only vegan cheese that is convincing and not soy based (for those with an allergy). The shreds are great for pizzas, lasagna, etc, and the blocks they make (the jalapeño havarti is my favorite) and unbelievable on crackers or heated. The shreds really need to be heated to be delicious but the block is good either way! Try them. .I think you will find a great substitute for your cheese obsession and you can but it at Whole Foods and most major grocery chains.

  7. Timaree says

    This looks and sounds good. For another easy peasy dinner idea (vegan of course) try curbing a butternut squash and an onion. Mix them with a little olive oil and sprinkle generously with Cajun or creole seasoning blend. Bake at 400 degrees till soft and serve over rice. Simple but yummy.

  8. says

    Good luck with the Vegan thing! Having lived in Greece for many years where there is an abundance of traditional vegetarian and vegan dishes, I think many people underestimate how tasty they can be! Lentils are especially underrated!
    Helen @ Scrummy Lane recently posted…Chicken katsuMy Profile

  9. Kelly says

    Great recipe. I made this two nights ago and have been eating the leftovers for lunch.

    I’m also not a fan of too many pots so I simmered the lentils with the squash and pureed them together in my food processor. It made for a really nice texture.

  10. Laura says

    Holy Moly was this yummy! I didn’t have smoked paprika, but I was in Penzey’s today and bought some Berbere and used that as my spice. I also threw in some collards that I needed to cook. (Not sure they added much.) Definitely a keeper!

  11. Sandy says

    I love butternut squash and this one sounds absolutely delicious. I just bought two squashes yesterday so I can probably make this very soon. I just need to check if we have coconut milk in the cupboard before I go buy some lentils :). Good luck on your challenge! It will probably be hard but I’m sure you’ll kick its butt ^_^.

  12. says

    OH MY HECK! You are going to turn me vegetarian if I keep looking at all these photos and read everything you say! And I like my meat…and my cheese, lol.
    This soup sounds like such a nice change from what we’ve been having. It’s headed to the menu this week! Thank you again for sharing it on Foodie Friday
    oh and…I love your blog name!
    Adelina Priddis recently posted…Dreaming of Kids RoomsMy Profile

  13. Sandy says

    I made this last night. Sort of. There were no lentils in my supermarket (useless building) or coriander (i just…what?!) but I got everything else! Added carrots to the soup too. Served it up to my parents after dinner and they both thought it was good ^_^. Thank-you!

  14. says

    Oh my goodness! You could gorge on this and never tire of it. I rinsed my lentils and cooked them with the squash to be honest, and it worked perfectly. Squash, lentils, coconut milk – a marriage made in heaven! (OK, an open relationship ….)
    Lynne Gill recently posted…Green Shoots.My Profile

  15. Wendy says

    I just made this soup and it is delicious. I used leftover squash that had already been baked and mashed. The soup isn’t smoky because I didn’t have smoky paprika — just used the sweet kind — but it is still fantastic. I drizzled some coconut milk (as shown in your picture) and sprinkled paprika over the top. Thank you so much for the recipe. I will be making it again and again.

  16. Charlotte says

    This was so so delicious :) thank you! I added a generous amount of coriander seed (toasted and ground) in with the paprika and used creamed coconut (because it’s a purer product I find it has a better flavour) added in after the squash had cooked instead of milk x

  17. Dana says

    I just found this recipe via Pinterest today and promptly made a batch. Simply divine. Mine doesn’t look as pretty as yours, but so tasty! I doubled the recipe because I had so much squash and I am so glad I did for the abundance of leftovers I have… If I can stop eating it!! Looking forward to trying more of your recipes :D

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