Curry Ginger Butternut Squash Soup

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

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.