Yoga School Bretagne
Yoga School Bretagne

Thai Butternut VELOUTE: Vegan + gluten free!


This soup is a delight of sweetness, and for all ayurvedic constitutions ! With obviously a... little fondness for Vatas !!! 



  • 3 shallots, finely chopped
  • 3 cloves of garlic, chopped
  • 1 piece of ginger, about 1 cm long, peeled and grated
  • 1/2 tsp. maple syrup (or agave/rice syrup/sugar)
  • 1 teaspoon cumin
  • 1 tsp ground coriander
  • 2 tsp. green curry paste
  • 1 small butternut squash (~800 g) peeled and cut into pieces
  • 1 can of coconut milk
  • 1/2 litre of vegetable stock
  • 1 handful of rinsed coral lenses
  • The juice of 1 lime
  • some fresh coriander leaves
  • some crushed peanuts


  • 1 In a stewpot brown the shallots in a drizzle of olive oil for 3-5 minutes. Once they start to brown, add the ginger and garlic. Fry for 1 minute and add the cumin, ground coriander, curry paste, a few turns of the pepper mill, a good pinch of salt and the pieces of squash. Leave to fry over a low heat for 5 minutes.
  • 2 Add the coconut milk, lentils and vegetable stock. Bring to a boil, then lower the heat and simmer for about 15 minutes or until the lentils and squash are tender.
  • 3 Add the lemon juice and using a hand blender or a blender, blend the velouté until smooth. If the velouté is a little too thick, add a little water.
  • 4 Adjust the seasoning and garnish with fresh cilantro and peanuts before serving.

Enjoy and take care of your precious indoor winter!

Anandi-Audrey Fiorini

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