For the Soup:

3 tablespoons olive oil
2 tablespoons butter or margarine
1 1/2 lb butternut squash, peeled & cut into 1/2 inch pieces
1 large onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, finely chopped
2 tablespoons grated ginger
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon curry powder
1 cup red lentils
4 cups water
1 teaspoon fresh lemon juice

For the Cilantro Oil:

1/2 cup chopped cilantro
1/2 cup vegetable oil
1/2 teaspoon kosher salt