Stand Mixer with Prep Mode - For efficiently chopping vegetables or blending soup to perfection.
High-Speed Blender - Essential for creating a smooth and creamy texture in the curried squash and red lentil soup.
Chef's Knife - A must-have tool for precise vegetable chopping, ensuring even cooking of ingredients.
Cutting Board - To provide a clean surface for food preparation tasks like cutting vegetables.
Large Soup Pot (6-Quart) - Suitable for stovetop recipes, allowing ample space for all ingredients to cook together without overcrowding.
Immersion Blender - Perfect for pureeing soups directly in the pot, useful for achieving a rustic texture or adjusting seasonings while blending.
Silicone Spatula - An essential tool for stirring and ensuring even mixing of ingredients throughout cooking.
Measuring Cups & Spoons (Set) - Indispensable for accurately measuring spices, liquids, and other components to maintain consistent flavor balance in the soup recipe.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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