Curried-Squash and Red-Lentil Soup

Name: Curried-Squash and Red-Lentil Soup
Yield: 4 servings
Ingredients: 1 3 tablespoons vegetable oil; 1 2 tablespoons unsalted butter; 1 1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces; 1 1 large onion, chopped; 1 1 carrot, chopped; 1 1 celery rib, chopped; 1 2 garlic cloves, minced; 1 2 tablespoons minced peeled ginger; 1 1 tablespoon curry powder (preferably Madras); 1 1 cup red lentils, picked over and rinsed; 1 2 quarts water; 1 1 teaspoon fresh lemon juice, or to taste; 1 1/2 cup chopped cilantro; 1 1/2 cup vegetable oil; 1 Accompaniment: cooked basmati rice

From the kitchen of Carly

Butternut squash and red lentils collapse into silky comfort under Madras curry heat. Ginger and garlic anchor the spice, while a bright cilantro oil swirled on top cuts through the richness. One pot, zero fuss, maximum flavor.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 tablespoons vegetable oil
12 tablespoons unsalted butter
11 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
11 large onion, chopped
11 carrot, chopped
11 celery rib, chopped
12 garlic cloves, minced
12 tablespoons minced peeled ginger
11 tablespoon curry powder (preferably Madras)
11 cup red lentils, picked over and rinsed
12 quarts water
11 teaspoon fresh lemon juice, or to taste
11/2 cup chopped cilantro
11/2 cup vegetable oil
1Accompaniment: cooked basmati rice

Instructions

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.
Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
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.
Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
Serve soup drizzled with cilantro oil.