Name: Curried-Squash and Red-Lentil Soup
Cook time: 25 min
Total time: 1 1/4 hr
Yield: Makes 4 to 6 (main course) servings
Ingredients: 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

Image may contain Bowl Dish Food Meal Curry Soup Bowl and Plant

photo by Mikkel Vang

Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup thats wonderful ladled over basmati rice. A drizzle of cilantro oil heightens the wow factor.

Cooks' note:

Soup, without cilantro oil, can be made 3 days ahead and chilled.

Recipe notes

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