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Spiced corn, lentil & butternut squash chowder picture

Spiced corn, lentil & butternut squash chowder

Warm up with this colourful dish, bursting with flavours of the Caribbean. Taste the perfect blend of spices, mixed with the sweetness of the corn and squash - this recipe will be sure to brighten up your week as those dark evenings roll in.

This dish can be served as a soothing starter or load it up and serve it as a main with freshly baked bread.

Serves 4 as a main, 6 as a starter
Cooks in
Difficulty Easy
Ainsley HarriottStarter


  • 1 large white onion, finely diced
  • 1 tbsp olive oil
  • 2 garlic cloves, grated or finely chopped
  • ½ tsp cayenne pepper
  • 200g yellow split lentils
  • 200g butternut squash, roughly diced into 2cm chunks
  • 700ml vegetable stock
  • 1 x 400ml tin coconut milk
  • 1 Scotch bonnet chilli, halved
  • 2 thyme sprigs
  • 1 x 200g tin sweetcorn, drained
  • sea salt and freshly ground black pepper

To serve:

  • 2 tsp red chilli oil, to garnish
  • a small handful of flat-leaf
  • parsley, roughly chopped, to garnish


  • Heat the oil in a large saucepan over a medium heat, add the onion and garlic and sweat for 7–8 minutes, until softened but not coloured.
  • Add the cayenne pepper and cook for 1 minute, then add the split lentils, squash, stock, milk, chilli and thyme. Bring to a simmer, then reduce the heat to low and cook for 20–25 minutes, until the squash is tender and the lentils are soft, but not mushy.
  • Add the sweetcorn, season with salt and pepper and bring the soup back to a simmer. To serve, spoon into warm bowls and drizzle over a little chilli oil and a sprinkling of parsley.

Ainsley Harriott's Caribbean Kitchen, published by Ebury Press, photography Dan Jones.

Recipe cta

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