Butternut squash and red lentil soup with coconut and spinach from Dinner: Changing the Game (page 318) by Melissa Clark

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Notes about this recipe

  • EatinSnax on July 25, 2025

    As written, this was a miss for me. It tasted nice before adding the coconut milk, but adding the whole can muted the flavors and turned the soup a sickly pale color. I also agree with the other comments that 2 cups stock + 4 cups water + 1 can coconut milk is just too much liquid. Next time I would just use 4 cups stock and drizzle in coconut milk to taste or reserve it as a garnish.

  • bc2rlh2023 on December 31, 2023

    Didn’t have sweet potato so I substituted for carrot and a potato and it worked wonderfully. I also added chilli flakes. The lime was lovely in it.

  • meduff on March 21, 2019

    I am in the minority on this soup, but I am glad I am not alone. This recipe calls for coconut milk and red lentils both of which were new to me and neither one do I care for based on this recipe. I agree that there is way too much liquid required. In the end I used 3 cups stock and 1/2 cup heavy cream to make it "thick and porridge like". I changed things in my next 4 attempts because with so many great reviews I wanted to like this - I do like butternut squash soup - this one would not be on my make again list.

  • chawkins on April 20, 2018

    Quite delicious. It turned out that I only had 3/4 cup of lentil in the house, so I reduced the amount of water to 3 cups and used the the same amount of stock as stated for the recipe, the consistency of the soup was just about right for me. No baby spinach at the market so I just got an 8-oz bag af regular spinach and used it all. My husband felt that I should have either chopped the spinach up a little or blended it up with the rest of the soup, but I’m pretty sure that once puréed in with the other ingredients, the color of the soup would turn into an unappetizing brown.

  • bwhip on November 16, 2017

    Delicious soup. My wife and I both enjoyed this very much. Based on other comments, I reduced the amount of water added to two cups, and found the consistency of the resulting puree to be quite perfect. I used a bit more squash than the recipe called for, and was generous with the cayenne. Lovely soup for a cool fall evening.

  • e_ballad on September 04, 2017

    I seem to be in the minority for this one: whilst this is an ok soup, made as per the book, we found it fairly bland. The lime added a slight pique in interest & we certainly seasoned generously. This may be more reflective of our liking for a number of pumpkin dhal recipes that have a bit more going on, rather than the recipe itself.

  • Frogcake on June 17, 2017

    We enjoyed this soup very much. I didn't reduce the liquid as others did as I preferred it more fluid (not porridge like). Nice with chopped parsley or coriander sprinkled on top. I served this with grilled garlic bruschetta for a light dinner.

  • lou_weez on May 28, 2017

    I wish I had read caitmcg notes on reducing the amount of stock/water. The soup was too watery. The taste however, was really nice and it is a recipe I will try again minus 1-2 cups of water!

  • caitmcg on April 04, 2017

    I liked this soup a lot. The earthiness of the lentils and cumin balance the sweetness of the squash, and the coconut milk adds lushness. I recommend reducing the stock/water to 4 cups for best consistency. I did not use more than 2 T. olive oil for the sautéing.

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