Butternut Squash Curried Coconut Soup with Turmeric Lentil Wunder Nugg

Butternut Squash Curried Coconut Soup with Turmeric Lentil Wunder Nuggets

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

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 Wunder Nuggets 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 Wunder Nuggets
  • 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 Wunder Nuggets at 375 degrees for 7-8 minutes
  • Pour the soup into clear bowls
  • Place one-two Wunder Nuggets into the bowl
  • Garnish with spring onions / finely chopped red peppers / pumpkin seeds / sliced almonds - your wish!

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