Curried Squash, Lentil & Coconut Soup with Toasted Coconut

Take some inspiration from around the world with this delicious recipe that really packs a punch.

Made in our Lakeland Touchscreen Soup Maker


For the soup

  • 1 butternut squash, peeled and diced
  • 100g red lentils
  • 400g can of coconut milk
  • 1 clove of garlic, peeled
  • 1 thumb-sized piece of fresh ginger, finely chopped
  • 2 lime leaves
  • 1 tsp curry powder
  • 200ml vegetable stock
  • Salt and freshly ground pepper

To serve

  • 100g coconut flakes
  • A handful of chopped coriander


  1. Place all the soup ingredients in the jug of the soup maker, replace the lid and select the Smooth Soup setting. Leave to cook for 30 minutes.
  2. Once the soup is finished and blended, toast the coconut flakes in a hot frying pan until just browning.
  3. To serve, pour the soup into a bowl and top with the toasted coconut flakes and chopped coriander.