Curried Squash & Red Lentil Soup

Serves 4

(recipe slightly adapted from Gourmet Quick Kitchen Magazine)

For the Soup:

For the Cilantro Oil:

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.