Butternut Squash Curried Coconut Soup with Turmeric Lentil Wundernuggets

Butternut Squash Curried Coconut Soup Seasoned with Star Anise, Bay Leaf, and topped with Turmeric Lentil Wundernuggets

Plant Based, Grain-Free and Delicious!

This is a super hearty recipe that’s a 100% plant based and oh so yum! The creamy butternut squash combined with the crunch from the Wundernuggets is just a perfect combination. The star anise is the star of this recipe as it lends its nutty flowery subtle flavor to the soup and takes it all to a whole another level!


  • Butternut Squash
  • Turmeric Lentil Wundernuggets
  • 1 cup coconut milk
  • 1/4 cup chopped onions
  • 3 closed of garlic
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tbsp curry powder
  • Spring onions and red bell pepper for garnish (optional)


  • Slice butternut squash into two halves, scoop out the seeds
  • Place them face down on a baking pan with 1/3 cup of water
  • Bake at 400 degrees for 45 minutes
  • In pan, add some oil and roast 3 flowers of star anise and two bay leaves for about 30 seconds
  • Scoop them out and save for using later
  • In the save seasoned oil, add the onions and garlic
  • Saute until translucent
  • Add the spices, give a quick toss
  • Add this mixture to a blender
  • Scoop out the butternut squash, add to the blender
  • Top it off with the coconut milk
  • Blend until smooth
  • Pour this soup mixture into the pan, add the star anise and bay leaf
  • Let simmer for two minutes
  • Meanwhile, warm some Wundernuggets at 375 degrees for 7-8 minutes
  • Pour the soup into clear bowls
  • Place one-two Wundernuggets into the bowl
  • Garnish with spring onions / finely chopped red peppers / pumpkin seeds / sliced almonds - your wish!

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