Very tasty! I didn't need to push through a sieve as my immersion blender was very thorough. I love this soup!
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!.
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!
Wow. I've never cooked with rice wine, I can't believe how guiltless and flavorful it is. I made a huge batch of this and froze most of it- I'll break it out this weekend after a snow-shoeing adventure, it's a perfect wintertime soup. In the future I would add more butternut squash for a thicker consistency. Also, add the wine a half cup at a time if you're not sure what it will look like when it's reduced the right amount- I thought of that too late. Thanks!
This is just exquisite! I was so curious about the mirin, I have never used it. this really fits in with my lowish-fat lifestyle, and i will be keeping this as a fall favorite. I was heavy-handed on the hot sauce (Sririachi) and didn't bother with the straining step. THANKS!!!!