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
Ingredients:
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
salt

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?