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    You are in: Home / Recipes / Curry Ginger Butternut Squash Soup Recipe
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    Curry Ginger Butternut Squash Soup

    Curry Ginger Butternut Squash Soup. Photo by HisPixie

    1/2 Photos of Curry Ginger Butternut Squash Soup

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    chia's Note:

    adapted from cooking light, this is a spicy sweet soup that is perfect for autumn.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      in a large pot heat oil.
    2. 2
      add ginger and garlic and cook until softened.
    3. 3
      add curry powder, stir for a few seconds.
    4. 4
      add mirin and reduce to 1/2 cup.
    5. 5
      add squash, stock, celery, bring to a boil.
    6. 6
      reduce heat to simmer and cook 20 minutes until tender.
    7. 7
      using an immersion blender puree soup until smooth (or puree in batches in a blender).
    8. 8
      pour through a sieve into a large bowl, discarding solids.
    9. 9
      add chile sauce, salt, pepper and orange juice concentrate.
    10. 10
      add a spoonful of yogurt to each serving and garnish with parsley.

    Ratings & Reviews:

    • on November 17, 2012

      55

      Very tasty! I didn't need to push through a sieve as my immersion blender was very thorough. I love this soup!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2011

      55

      This soup is delicious and easy to make, and so healthy. I found mirin at an asian grocery store but you can also find recipes for a substitute online using sake. I used Sriracha for the hot sauce. I did not find it necessary to strain the soup after running it through the blender, it was already smooth. I used plain greek yogurt to top it off as I think greek yogurt adds more body and flavor than regular yogurt. So good!.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2009

      55

      I make a lot of squash soup, but this was by far the best! I did make a few changes based upon what we had in the house: No mirin, so I used sherry. No OJ or chili sauce either. Otherwise, I followed it as written. I typically add ginger, but I think the celery and curry powder were what made a good soup a fantastic soup! I made it for my husband and his family and all loved it. Thank you for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Curry Ginger Butternut Squash Soup

    Serving Size: 1 (349 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 160.1
     
    Calories from Fat 36
    22%
    Total Fat 4.0 g
    6%
    Saturated Fat 1.1 g
    5%
    Cholesterol 7.3 mg
    2%
    Sodium 477.0 mg
    19%
    Total Carbohydrate 24.1 g
    8%
    Dietary Fiber 2.7 g
    11%
    Sugars 7.1 g
    28%
    Protein 6.7 g
    13%

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