I am so impressed with people who come up with recipes! It seems that there is always something new & delicious in my ‘inbox’ from various food websites This soup is sooooooo good. As it turns out, I love curry!! Whether it is Indian Madras type of curries or Thai curries… I am finding that I pretty much like them all. Although….I do not like a curry that is too spicy.
I could not eat enough of this delicious soup…really! I am not a lover of left-overs unless they are from a holiday meal…like turkey, stuffing etc… Thankfully, Murray loves leftovers! My feelings about left-overs NEVER relate to baking…. :))) I love those left-overs….!!!! I will usually have soup the filling day or two, but this soup…I wish I could have had it day after day after day, but it got all eaten up! So, I will make it again for sure.
The recipe has a cilantro oil that you make, which is drizzled on top of the soup. It is good without so if you HATE cilantro, & you look at recipe with it & just disregard the recipe….DON’T! Just don’t make the cilantro oil! Simple as that!
The recipe is from epicurious..by Ruth Cousineau/ Gourmet February 2009. I just saw it for the first time last week… I think…mayve I saw it then but did not pay any attention to it>>>>
Here is the recipe
For the Soup
3 tbsp vegetable oil
2 tbsp butter…. I used oil
1 1/2 pound butternut squash
1 large onion
1 celery rib
2 cloves of garlic *** I used pre-minced garlic from a jar
2 tbsp minced ginger, peeled *** I used pre-minced ginger from a jar
1 tsp salt
1 tbsp curry powder … preferably Madras
1/4 tsp pepper
1 cup red lentils
8 cups water
1 tsp fresh lemon juice or to taste
For the cilantro oil OPTIONAL if you don’t like cilantro leave this out!
1/2 cup chopped cilantro
1/2 vegetable oil
1/2 tsp salt
Optional: basmati rice to accompany the soup
For the Soup
- Prepare all of the ingredients to get them ready to add to the soup.
- Peel & cut the butternut squash into cubes
- Chop the onion
- Peel & dice the carrot
- Dice the celery
- Mince the garlic
- Mince the ginger
- Rinse & pick over the red lentils
- Heat the oil & the butter if using in a pot large enough to hold 8 cups of water.
- Cook the squash, onion, carrot, celery, garlic, ginger & salt until the vegetables are softened & they are beginning to brown, Stir often so the vegetables do not stick to the bottom of the pot, this takes about 15 to 20 minutes or so
- Stir in the curry powder & pepper & cook for about 2 minutes… stir lots!
- Add the lentils & the water, stir
- Cook now until the lentils are soft, could take about 40 minutes…
- Stir in the lemon juice & season with salt & pepper to taste
- This soup is thin & I prefer a thicker soup, so after the soup was cooked I used my immersion blender & just blended it quickly… I left most of the soup un-blended… so if you want to do this, just use your own judgement & taste as to how much blending you are going to do!
To Make the Cilantro Oil – OPTIONAL
- Put the cilantro, oil & salt into a blender or I am sure you could use a food processor & blend until smooth
To Serve the Soup
You can drizzle the Cilantro Oil on the soup if you are using it, It was very delicious & made the soup look very ‘fancy’… the soup is good without the oil as well.
You can add some cooked basmati rice to the soup to make it more of a full meal deal…