Curry Ginger Butternut Squash Soup

Photo: Oxmoor House
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.

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Caprial and John Pence,

September 2004