Curried Squash & Red Lentil Soup

Serves 4

(recipe slightly adapted from Gourmet Quick Kitchen Magazine)

For the Soup:

• 3 tablespoons olive oil
• 2 tablespoons butter or margarine
• 1 1/2 lb butternut squash, peeled & cut into 1/2 inch pieces
• 1 large onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons grated ginger
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon curry powder
• 1 cup red lentils
• 4 cups water
• 1 teaspoon fresh lemon juice

For the Cilantro Oil:

• 1/2 cup chopped cilantro
• 1/2 cup vegetable oil
• 1/2 teaspoon kosher salt

Melt the butter or margarine with olive oil in a 5 quart pot over medium high heat until the foam subsides. Add  the squash, onions, garlic, carrots, celery, and grated ginger to the pot with 1/2 teaspoon of kosher and cook until browned-about 15 to 20 minutes.

Stir in the curry powder & black pepper and cook for 2 minutes. Add the lentils and water and simmer, covered for 25 to 40 minutes or until lentils are tender. Stir in lemon juice and season with salt & pepper.

To make cilantro oil:

In a blender or food processor blend the chopped cilantro and oil with 1/2 teaspoon of salt. Tada! You’ve got cilantro oil.

Serve soup with drizzles of cilantro oil on top. Basmati rice is a recommended accompaniment.