Curried-Squash And Red-Lentil Soup

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Nutrition per serving    (USDA % daily values)
CAL
627
FAT
146%
CHOL
8%
SOD
4%

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Ingredients for 4 servings

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

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