Curried Squash and Lentil Soup Recipe

Curried Squash and Lentil Soup Recipe

  • 3 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 1/2 pound 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 tablespoons minced peeled ginger
  • 1 tablespoon curry powder (preferably Madras)
  • 1 cup red lentils, picked over and rinsed
  • 2 quarts water
  • 1 teaspoon fresh lemon juice, or to taste
  • 1/2 cup chopped cilantro
  • 1/2 cup vegetable oil
  • Accompaniment: cooked basmati rice
  1. 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.
  2. Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
  3. 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.
  4. Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
  5. Serve soup drizzled with cilantro oil.
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