3 tablespoons extra virgin olive oil
2 tablespoons nondairy 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 teaspoon salt
1 tablespoon curry powder
1/4 teaspoon freshly ground black pepper
1 cup red lentils, picked over and rinsed
2 quarts water
1 teaspoon fresh lemon juice, or to taste
salt and pepper to taste
1/2 cup chopped cilantro
1/2 cup extra virgin olive oil
1/2 teaspoon salt
Heat oil with butter in a large heavy pot over medium heat until foam subsides.
Cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
Stir in curry powder and 1/4 teaspoon pepper.
Cook, stirring frequently, 2 minutes.
Add lentils and water and simmer, covered, until lentils are tender, about 1 hour.
Stir in lemon juice and season with salt and pepper.
Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
Serve soup drizzled with cilantro oil.
Note: Soup, without cilantro oil, can be made 3 days ahead and chilled.