Curried-Squash and Red-Lentil Soup
['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']
Heat oil with butter in a large heavy pot over medium heat until foam subsides, then 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 and cook, stirring frequently, 2 minutes.
Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. 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.
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