Hearty Roasted Butternut & Lentil Soup with Ginger-Chili Coconut Swirl

A Hearty Winter Hug in a Bowl

Ingredients:

For the soup:

• 1 large butternut squash, peeled and chopped

• 2 carrots, chopped

• 1 large onion, roughly chopped

• 3 cloves garlic, peeled

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• 2 Tbsp olive oil

• Salt & black pepper

• 1 tsp smoked paprika (optional but lovely!)

• ¾ cup red lentils, rinsed

• 1 litre veggie stock (plus more if needed)

• 1 tsp grated fresh ginger

For the twist (coconut swirl):

• ½ can coconut milk

• 1 tsp fresh ginger (grated)

• ½ tsp finely chopped chili (adjust to taste)

• Zest of 1 lime

• Pinch of salt

Instructions:

• Roast the veg:
  Preheat oven to 200°C. Spread the butternut, carrots, onion, and garlic on a tray. Drizzle with olive oil, sprinkle with thyme, paprika, salt, and pepper. Roast for 30–35 minutes until soft and golden.

• Cook the lentils:
  While the veg is roasting, simmer the red lentils in the veggie stock until soft (about 20 minutes).

• Blend it up:
  Add the roasted veggies and lentils (with their liquid) to a pot. Stir in the grated ginger. Blend until smooth using a stick blender or regular blender. Add more stock if it’s too thick.

• Make the twist:
  Gently heat the coconut milk in a small pan. Add ginger, chili, lime zest, and a pinch of salt. Let it infuse for 5–10 minutes on low heat.

• Serve:
  Ladle soup into bowls, swirl a generous spoonful of the infused coconut milk on top, and sprinkle with toasted seeds or fresh coriander if you have. A squeeze of fresh lime just before serving is magic.

Tips & Twists

• Swap butternut for pumpkin or sweet potato.

• Add a handful of spinach or kale right before blending.

• Serve with crusty bread or naan for dipping.

Delicious, warm and perfect for these cold winter nights