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
How to Make It
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 until tender.
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.
This was pretty easy to make after cutting up the squash (you can buy pre-cut to help save time) and the taste was good. However, too sweet for me and not enough spice. The next time I make it, I will cut the Mirin in half and add more ginger to rev up the spice. I could not find celery root so had to use just plain celery. I too did not find any benefit in straining the soup, you just end up tossing a lot of the good stuff so I quit doing it half way through and it was just fine.
This was outstanding and definitely spicy. Wonderful combination of great flavors - don't substitute for the celeriac. Made as described but did not strain the soup as I actually like a little texture vs. completely smooth. I will definitely make this again - might need to cut back on the ginger and/or hot sauce if serving to guests since a lot of people don't seem to like things very spicy.
I was really looking forward to this . . but it was an expensive mistake for me. I made it as recipe stated, but it had the worst bitter taste when done. I'm assuming it was the celery root. I have never worked with that before. It was inedible ;-(
I've been pining for squash soup so I tried this recipe. It was fast and easy to make. Served to vegetarians so I used vebetable broth instead of chicken broth. It had a sweet "start" and a fiery "finish" in the mouth. Next time I would probably cut back on the ginger and/or asian hot sauce because it was a little TOO spicy. But I will definately make again.
DEE-LISH. Instead of celery root, I used regular celery & I didn't bother to strain the soup after reading other reviews. I agree the texture is fine without straining. I like a little body to my soups. The mirin was a harder to find, mostly b/c I didn't know what I was looking for. I eventually found it in the asian cooking section of my local supermarket amongst the soy and teriyaki sauces. It's in a small, clear, plastic bottle & is the color of white wine. The recipe makes a LOT of soup. I froze half of it, but it'll be perfect to make for entertaining a large group of people. I will make this over and over.
This was the BEST!!!
I doubled this for a family gathering the first time I made it and it was a big hit. I thought it a bit spicy so the next time I did not double the ginger and it turned out just as great only a bit milder
I did strain the soup after blending but found hardly any solids to discard so I did not strain the second time.
I also put out a dish of brown sugar to sprinkle over the yogurt for a little added sweetness.
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