Curried red lentil and butternut squash soup
From Bettina Tahsin
Serves 4-6
Bettina sent in a link to this recipe, from this month’s Gourmet, with the following notes:
- I reduced the water to 1 quart.
- I added 3/4 tsp of cayenne pepper when I added the curry powder.
- I heated up 1 tsp of oil with 1 tsp of whole brown mustard seeds until the seeds popped and added the oil and seeds once the soup had finished cooking.
- I didn’t make the cilantro oil.
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