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 vegetable oil; 3 tablespoons finely chopped peeled fresh ginger; 3 garlic cloves, minced; 2 teaspoons curry powder; 1 cup mirin (sweet rice wine); 6 cups (1/2-inch) cubed peeled butternut squash (about 2 1/2 pounds); 6 cups fat-free, less-sodium chicken broth; 2 1/2 cups (1/2-inch) cubed peeled celeriac (celery root; 1 to 1 1/2 pounds); 2 teaspoons thawed orange juice concentrate; 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong); 1/2 teaspoon salt; 1/2 cup plain low-fat yogurt; 2 teaspoons chopped fresh flat-leaf parsley

Servings: persons

2 teaspoons vegetable oil
3 tablespoons finely chopped peeled fresh ginger
3 garlic cloves, minced
2 teaspoons curry powder
1 cup mirin (sweet rice wine)
6 cups (1/2-inch) cubed peeled butternut squash (about 2 1/2 pounds)
6 cups fat-free, less-sodium chicken broth
2 1/2 cups (1/2-inch) cubed peeled celeriac (celery root; 1 to 1 1/2 pounds)
2 teaspoons thawed orange juice concentrate
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1/2 teaspoon salt
1/2 cup plain low-fat yogurt
2 teaspoons chopped fresh flat-leaf parsley

1
Heat oil in a Dutch oven over medium-high heat. Add ginger and garlic; saute 90 seconds. Add curry; cook 15 seconds, stirring constantly. Add mirin; cook until liquid is reduced to 1/2 cup (about 4 minutes). Add squash, broth, and celeriac; bring to a boil. Reduce heat, and simmer 15 minutes or until tender.
2
Place one-fourth of squash mixture in a blender; process until smooth. Pour pureed squash mixture through a sieve over a large bowl, reserving liquid; discard solids. Repeat procedure in 3 more batches with remaining squash mixture. Stir in orange juice concentrate, Sriracha, and salt. Dollop 1 tablespoon yogurt over each serving; sprinkle with parsley.

3198

kcal

Calories

294

Fat

Carbs

121

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 13 ingredients. The key ingredients include: 2 teaspoons vegetable oil, 3 tablespoons finely chopped peeled fresh ginger, 3 garlic cloves, 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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