ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Curry Ginger Butternut Squash Soup

Photo: Oxmoor House
Yield 8 servings (serving size: about 1 cup)
Straining this spicy-sweet soup gives the final product a velvety appearance and texture. Pair the soup with a green salad and a crusy piece of bread for a delicious lunch or dinner.

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

Nutrition Information

  • calories 176
  • caloriesfromfat 9 %
  • fat 1.7 g
  • satfat 0.4 g
  • monofat 0.4 g
  • polyfat 0.8 g
  • protein 5.2 g
  • carbohydrate 29.3 g
  • fiber 4.7 g
  • cholesterol 1 mg
  • iron 1.3 mg
  • sodium 567 mg
  • calcium 107 mg

How to Make It

  1. 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.

  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.