Curry Ginger Butternut Squash Soup

READY IN: 50mins
Recipe by chia2160

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

Top Review by HisPixie

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

Ingredients Nutrition


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

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