Kris Kirkham//Hearst Owned

Curried Squash and Lentil Soup

Name: Curried Squash and Lentil Soup
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. vegetable oil; 1 onion, finely chopped; 2 celery sticks, finely chopped; 1/2 large butternut squash, about 700g; 125 g red split lentils; 1 tbsp. mild curry paste; 900 mL vegetable stock; Small handful coriander, roughly chopped, to garnish; 200 g self-raising flour, plus extra to dust; 1 tbsp. nigella seeds; 1 1/2 tbsp. dried coriander leaf; 100 g natural yogurt, plus extra to garnish; 75 mL milk; 4 tbsp. vegetable oil

Hearty and thick, this soup is sure to banish the winter blues served with our easy naans.

By The GH Kitchen TeamPublished: 17 February 2020

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It doesn't get much more comforting than a warming bowl of soup! We've created a curried lentil and squash soup that gets served with very simple, quick and easy naan breads.

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Yields:

4 serving(s)

Prep Time:

30 mins

Cook Time:

50 mins

Total Time:

1 hr 20 mins

Cal/Serv:

586

Ingredients

1 Tbsp. vegetable oil
1 onion, finely chopped
2 celery sticks, finely chopped
1/2 large butternut squash, about 700g
125 g red split lentils
1 Tbsp. mild curry paste
900 ml vegetable stock
Small handful coriander, roughly chopped, to garnish

For the naans

200 g self-raising flour, plus extra to dust
1 Tbsp. nigella seeds
1 1/2 Tbsp. dried coriander leaf
100 g natural yogurt, plus extra to garnish
75 ml milk
4 Tbsp. vegetable oil

Directions

1. Step 1Heat oil in a large pan and fry onion and celery for 10min, until softened. Meanwhile discard any seeds from the squash half and chop into rough 2.5cm (1in) pieces (no need to peel).
2. Step 2Add squash to the pan and fry for 5min. Meanwhile cover the lentils with lots of cold water and wash well. Drain, and repeat. Drain. Add lentils to the pan and stir in the curry paste. Cook for 1min, then add the stock. Bring to the boil and simmer for 20-30min until lentils and squash are tender.
3. Step 3Meanwhile make the naans. In a large bowl mix the flour, nigella seeds, coriander, 1tsp fine salt and plenty of freshly ground black pepper. Add the yogurt and milk and mix to make a fairly sticky dough. Lightly dust a work surface with flour. Break off 1/4 of the dough and pat into a rough 12.5cm (5in) long kidney-shaped naan. Repeat with remaining dough.
4. Step 4Heat oil in a large frying pan over medium heat. Add naans and cook for 8-10min, turning once, until golden and cooked through (cook in 2 batches with half the oil per go if the pan will only take 2). Set aside on a wire rack.
5. Step 5Carefully blend the soup until smooth. Check seasoning. Divide between 4 bowls, garnish with a little yogurt and coriander. Serve with the naans.

Per Serving:

Calories: 586
Protein: 19g
Total fat: 20g
Saturates: 2g
Carbs: 78g
Total sugars: 17g
Fibre: 11g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time