INGREDIENTS
1
Butternut squash (about 1 1/2 pounds), peeled, seeded, and cut in 1/2-inch pieces
4 cloves
Garlic
1 tbsp
Ginger
1
Onion
12 oz
Red lentils
2 14 1/2 ounce cans
Chicken stock, low-sodium canned, or homemade
1
Recipe quick curry powder
2 tsp
Salt, coarse
2 tbsp
Butter, unsalted
2 cups
Water