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Home » Farm to Kitchen, Soups

Curried Squash and Lentil Soup

By Helen Brody (January 14, 2014)

This is truly a delicious vegetarian soup but must be made at least several hours in advance for all the flavors to meld together. The original recipe suggests serving over Basmati rice. Taste at the end of cooking time and more salt may be needed to bring out the full flavor of the vegetables.

3 tablespoons vegetable oil                                                                      Curried Squash and Lentil Soup
2 tablespoons unsalted butter
1 1/2 pounds butternut squash, seeded and peeled, chopped
1 large onion, chopped
1 carrot, peeled and chopped
1 celery rib, chopped
2 garlic cloves,peeled and minced
2 tablespoons fresh ginger, peeled and minced
1 tablespoon Madras curry powder
1 cup lentils (original recipe calls for red lentils)
2 quarts water

Heat oil with butter in a large heavy pot over medium heat until foam subsides, then saute squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally until vegetables are softened and begin to brown, 15-20 minutes. Stir in curry powder and 1/4 teaspoon pepper and  cook stirring for 2 minutes. Add lentils and water and simmer until tender (25-40 minutes) Season with salt and pepper.

Original Source: Gourmet magazine, Feb. 2009

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