Ingredients
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½ tbsp coconut oil
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2 garlic clovesminced
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1 tsp freshly grated ginger
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40g yellow oniondiced
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1 small carrotthinly sliced
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250g butternut squashpeeled and cubed
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½ tbsp yellow curry powder
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½ tsp freshly grated turmericor ¼ tsp ground turmeric
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200ml light coconut milk
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300ml low sodium vegetable broth
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75g green or brown lentilsrinsed
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1 tbsp natural peanut butteror cashew butter
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¼ tsp saltplus more to taste
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freshly ground black pepperto taste
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1 small handful (about 30g) baby spinach
Directions
A nourishing soup of butternut squash, lentils, and warming spices, gently cooked in coconut milk and stock, then lightly blended for a rich, textured finish.
Ingredients
| ½ tbsp coconut oil | |
| 2 garlic cloves | |
| 1 tsp freshly grated ginger | |
| 40g yellow onion | |
| 1 small carrot | |
| 250g butternut squash | |
| ½ tbsp yellow curry powder | |
| ½ tsp freshly grated turmeric | |
| 200ml light coconut milk | |
| 300ml low sodium vegetable broth | |
| 75g green or brown lentils | |
| 1 tbsp natural peanut butter | |
| ¼ tsp salt | |
| freshly ground black pepper | |
| 1 small handful (about 30g) baby spinach |
Steps
|
1
|
Add coconut oil, garlic, ginger, onion, carrot, butternut squash, curry powder, turmeric, coconut milk, vegetable broth, lentils, peanut butter, salt and pepper to the jug of the Panasonic Blender & Soup Maker. |
|
2
|
Turn the knob to the Manual setting. Select No Blend, set the temperature to 100°C, and the time to 22 minutes (00:22). Press Start to begin cooking. |
|
3
|
Once cooking is complete, add the spinach to the hot soup and let it wilt for 1-2 minutes. |
|
4
|
Turn the knob to the Manual setting again. Select Low Blend, set the time to 2 minutes (00:02), and press Start to achieve a lightly blended, textured soup. |
|
5
|
Serve hot, with extra black pepper or a swirl of coconut cream if desired. |
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