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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 176
  • Calories from fat: 9%
  • Fat: 1.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 5.2g
  • Carbohydrate: 29.3g
  • Fiber: 4.7g
  • Cholesterol: 1mg
  • Iron: 1.3mg
  • Sodium: 567mg
  • Calcium: 107mg

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.
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