Curried-squash and Red-lentil Soup

prep time:: 0 min

Serving size: 4

ingredients

For soup:
3 tbsp vegetable oil
2 tbsp unsalted butter
1 1/2 lbs. butternut squash -- peeled and cut into 1/2-inch pieces
1 large onion -- chopped
1 carrot -- chopped
1 celery rib -- chopped
2 garlic cloves -- minced
2 tbsp minced peeled ginger
1 tbsp curry powder (preferably Madras)
1 C red lentils -- picked over and rinsed
2 quart water
1 tsp fresh lemon juice -- or to taste
For cilantro oil:
1/2 C chopped cilantro
1/2 C vegetable oil
Accompaniment: cooked basmati rice

directions

Make soup:

Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.

Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.

Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper.

Make cilantro oil:

Purée cilantro, oil, and 1/2 teaspoon salt in a blender.

Serve soup drizzled with cilantro oil.

Source: Gourmet