Curried-Squash and Red-Lentil Soup

Name: Curried-Squash and Red-Lentil Soup
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

Curried-Squash and Red-Lentil Soup was pinched from <a href="http://www.epicurious.com/recipes/food/views/curried-squash-and-red-lentil-soup-351416" target="_blank">www.epicurious.com.</a>

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

INGREDIENTS

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3 tablespoons vegetable oil

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2 tablespoons unsalted butter

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1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces

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1 large onion, chopped

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1 carrot, chopped

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1 celery rib, chopped

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2 garlic cloves, minced

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2 tablespoons minced peeled ginger

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1 tablespoon curry powder (preferably Madras)

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1 cup red lentils, picked over and rinsed

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2 quarts water

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1 teaspoon fresh lemon juice, or to taste

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1/2 cup chopped cilantro

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1/2 cup vegetable oil

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Accompaniment: cooked basmati rice

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