Curry Ginger Butternut Squash Soup

Curry Ginger Butternut Squash Soup
Photo by Oxmoor House

Ingredients

  • 2 teaspoons curry powder
  • 6 cups (1/2-inch) cubed peeled butternut squash (about 2 1/2 pounds)
  • 1 cup mirin (sweet rice wine)
  • 3 garlic cloves, minced
  • 2 teaspoons thawed orange juice concentrate
  • 2 ½ cups (1/2-inch) cubed peeled celeriac (celery root; 1 to 1 1/2 pounds)
  • 6 cups fat-free, less-sodium chicken broth
  • + 6 more ingredients
    • 3 tablespoons finely chopped peeled fresh ginger
    • ½ cup plain low-fat yogurt
    • 2 teaspoons chopped fresh flat-leaf parsley
    • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
    • ½ teaspoon salt
    • 2 teaspoons vegetable oil

Heat oil in a Dutch oven over medium-high heat. Add ginger and garlic; sauté 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 u...

View full recipe at My Recipes

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