Curry Ginger Butternut Squash Soup

Recipe by chia2160
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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