Rating: 4 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 5

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.

Caprial and John Pence
Recipe by Cooking Light September 2004

Gallery

Oxmoor House

Recipe Summary

Yield:
8 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

176 calories; calories from fat 9%; fat 1.7g; saturated fat 0.4g; mono fat 0.4g; poly fat 0.8g; protein 5.2g; carbohydrates 29.3g; fiber 4.7g; cholesterol 1mg; iron 1.3mg; sodium 567mg; calcium 107mg.
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