We all love butternut squash soup, but sometimes it gets kinda boring. This week we jazzed it up by adding an Indian flare to it. The butternut squash is sautéed with its typical soup friends of celery, carrot, onions and garlic, but then it is seasoned with fresh ginger and Madras curry powder. Vegetable stock is added and the flavors are allowed to meld. Lastly red lentils are added, plus a splash of lemon juice. The soup is then finished with some bright cilantro oil and rice. Be sure to have your favorite bread on hand to dunk in this soup.

Contains dairy

Meatless