Curried-Squash and Red-Lentil Soup

4.4(156)

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.

by Ruth Cousineau·published 2009-01-14

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Servings

(4–6)

Total time

1 min

Calories / serving

—

Ingredients (15)

serves

3 tablespoons vegetable oilvegetable-oil
2 tablespoons unsalted butterbutter
1 1/2 pound butternut squash, peeled and cut into 1/2-inch piecesbutternut-squash
1 large onion, choppedonion
1 carrot, choppedcarrot
1 celery rib, choppedcelery
2 garlic cloves, mincedgarlic
2 tablespoons minced peeled gingerginger
1 tablespoon curry powder (preferably Madras)curry
1 cup red lentils, picked over and rinsedred-lentils
2 quarts waterwater
1 teaspoon fresh lemon juice, or to tastelemon
1/2 cup chopped cilantrocilantro
1/2 cup vegetable oilvegetable-oil
Accompaniment: cooked basmati rice

Instructions (5 steps)

01Heat 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.

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Not rich — missing servings, total time, or calories.