Curried Squash & Red Lentil Soup
(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.