Curry Ginger Butternut Squash Soup Recipe

Name: Curry Ginger Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons oil; 3 tablespoons peeled chopped ginger; 3 cloves garlic, minced; 2 teaspoons curry powder; 1 cup mirin; 6 cups peeled cubed butternut squash; 6 cups chicken stock; 1 cup celery, chopped; 2 teaspoons orange juice concentrate, thawed; 1 teaspoon hot chili sauce, to taste; salt, to taste; pepper, to taste; 1/2 cup plain yogurt; 2 teaspoons chopped parsley

Servings: persons

2 teaspoons oil
3 tablespoons peeled chopped ginger
3 cloves garlic, minced
2 teaspoons curry powder
1 cup mirin
6 cups peeled cubed butternut squash
6 cups chicken stock
1 cup celery, chopped
2 teaspoons orange juice concentrate, thawed
1 teaspoon hot chili sauce, to taste
salt, to taste
pepper, to taste
1/2 cup plain yogurt
2 teaspoons chopped parsley

1
in a large pot heat oil.
2
add ginger and garlic and cook until softened.
3
add curry powder, stir for a few seconds.
4
add mirin and reduce to 1/2 cup.
5
add squash, stock, celery, bring to a boil.
6
reduce heat to simmer and cook 20 minutes until tender.
7
using an immersion blender puree soup until smooth (or puree in batches in a blender).
8
pour through a sieve into a large bowl, discarding solids.
9
add chile sauce, salt, pepper and orange juice concentrate.
10
add a spoonful of yogurt to each serving and garnish with parsley.

3099

kcal

Calories

294

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons oil, 3 tablespoons peeled chopped ginger, 3 cloves garlic, minced, 2 teaspoons curry powder, and more.

Yes, Curry Ginger Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry Ginger Butternut Squash Soup

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