Monday, 2 March 2015

Sweet potato, butternut squash and coconut soup

Just the other day I mentioned the Knorr Flavour Pot - Product of the Year challenge. I have received a lovely hamper of foods including a full range of Knorr Flavour Pots, and have been using them in lots of different meals. For a meat-free Monday, I decided to cook a sweet potato, butternut squash and coconut soup.

Sweet potato, butternut squash and coconut soup
1 big onion, finely chopped
2tbsp olive oil
180g red lentils
350g cubed sweet potato and butternut squash mix
1 carrot, sliced (about 100g)
1 Knorr Garlic flavour pot
1 Knorr Ginger & Lemongrass flavour pot
1 tin (400ml) coconut milk
1/2tsp chilli paste

Finely chop one big onion and fry it with the olive oil for about 7-8 minutes, stirring occasionally. In a big pan put the lentils with the fried onion, cubed sweet potato and butternut squash mix, carrot, Knorr garlic flavour pot and Knorr Ginger & Lemongrass flavour pot, and chilli paste, pour enough water to cover all the vegetables and bring to boil, then lower the heat and simmer for 35-40 minutes, until all the vegetables are soft. Add the coconut milk for the last 10 minutes of cooking. Season with a bit of sea salt. Blitz it with a hand blender. If the soup consistency is too thick, add a bit of boiled water.

This happened to be such a tasty soup that I am definitely going to cook it again. Sweet, spicy, zingy and full of flavours, a real comfort food.
Also after going out for dinner on Saturday and having guests over on Sunday, I didn't fancy anything too complicated. We all love soups, and this soup was a big hit.
Knorr flavour pots were very handy, and they turned a simple soup into a veritable feast, especially when served with a spoonful of soured cream and a chunk of sourdough bread.

Disclosure: I received a hamper of products and a gift card for the purposes of creating recipes with Knorr Flavour Pots. All opinions are mine.

If you fancy reading what the other foodie bloggers created with their hampers, may I bring your attention to
delicious Spicy bacon and chickpea soup as cooked by Cheryl from Madhouse Family Reviews;
delectable Grilled Shetland Salmon with ginger and lemongrass as made by Elizabeth from Elizabeth's Kitchen Diary;
Emma aka Mellow Mummy cooked a delightful Thai Chicken Laksa with sweet chilli rolls; while
Jenny from Mummy Mishaps baked an incredible Chocolate and Chili Cake.

What will you cook with Knorr Flavour Pots?


  1. Thanks for the mention, it's lovely to see what other people have come up with. This sounds like a beautifully mild, kid-friendly soup - the mix of flavours sounds divine :)

  2. Loving the addition of coconut in the soup. I love butternut squash soup anyway but I bet this made it more exotic

  3. thank you for mentioning my recipe :)
    I do love a good soup myself and i have loved using the garden herb pots in them this last few weeks. Your soup is such a wonderful colour xx