Active Time

　　25 min

　　Total Time

　　1 1/4 hr

　　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

Makes 4 to 6 (main course) servings

　　

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

　　

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.

　　Cooks' note:

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