• 1 medium butternut squash
  • 1 tsp coconut oil
  • 1 onion, chopped
  • 1-2 dsp Thai red curry paste
  • 2 sticks celery
  • 75g red lentils
  • 600ml vegetable stock
  • 1 tin coconut milk
  • 1 inch root ginger, peeled and grated (about 1 tsp)
  • A handful of fresh coriander
  • 1 lime – juice and zest


  • Peel and quarter the butternut squash. Scoop out the seeds and cut into chunks.
  • Heat the oil in a large, heavy based pan with a lid and cook the onion until translucent.
  • Stir in the curry paste before adding the butternut squash, celery and lentils. Stir well to coat the vegetables and lentils.
  • Add the stock, cover and simmer for 15-20 minutes until the lentils are tender and the squash has softened. Take off the heat.
  • Stir in the coconut milk, ginger, coriander and lime juice and zest.
  • Blitz in your blender until smooth and reheat if necessary.