Curried squash, lentil & coconut soup

Serves 6

1tbsp olive oil
1 butternut squash, peeled, deseeded and diced
200g carrots, diced
1tbsp curry powder (containing turmeric)
100g red lentils
700ml vegetable stock
1 can reduced fat coconut milk
coriander & naan bread to serve

1. heat the oil in a large saucepan, add the squash and carrot, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.

2. Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.

Nutrition per serving:
178kcals, protein 6g, carbs 22g, fat 7g, sat fat 5g, fibre 4g, sugar 9g, salt 0.4g

(BBC Goodfood - March 2012)