Curry Ginger Butternut Squash Soup

Submitted by chia2160

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

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 8

ingredients

• 2 teaspoons oil
• 3 tablespoons peeled chopped ginger
• 3 cloves garlic, minced
• 2 teaspoons curry powder
• 1 cup mirin
• 6 cups peeled cubed butternut squash
• 6 cups chicken stock
• 1 cup celery, chopped
• 2 teaspoons orange juice concentrate, thawed
• 1 teaspoon hot chili sauce, to taste
• salt, to taste
• pepper, to taste
• 1⁄2 cup plain yogurt
• 2 teaspoons chopped parsley

directions

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.

Reviews

[HisPixie]

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

 

[khorsman]

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!.

 

[BAM2780]

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!

 

[LMGale]

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!

 

[Carianne]

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!!!!