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 information

Total Time
1 1/4 hr
Yield
Makes 4 to 6 (main course) servings

Ingredients

For soup:

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

For cilantro oil:

1/2 cup chopped cilantro

1/2 cup vegetable oil

Accompaniment: cooked basmati rice

Preparation

Make soup:
Step 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.
Step 2
Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
Step 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.
Make cilantro oil:
Step 4
Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
Step 5
Serve soup drizzled with cilantro oil.

TagsSoup Soup/Stew Stew Red Lentil Lentil Bean and Legume Vegetable Butternut Squash Squash Starter Dinner Vegetarian Nut Free Gluten Free Easy Weeknight Meals Make Ahead Simmer Blender Food Processor Fall Winter Gourmet

Recipe notes

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Recipe information

Ingredients

For soup:

For cilantro oil:

Preparation

Make soup:

Step 1

Step 2

Step 3

Make cilantro oil:

Step 4

Step 5

Recipe notes

See Related Recipes and Cooking Tips

11 Vegan-ish Stews for Meatless Mondays

These Soups Are Worth the Trip