Curry Ginger Butternut Squash Soup Recipe

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Ingredients:

Serving

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	169.74 Kcal (711 kJ)
Calories from fat	31.48 Kcal
		% Daily Value*
Total Fat	3.5g	5%
Cholesterol	7.39mg	2%
Sodium	279.87mg	12%
Potassium	651.97mg	14%
Total Carbs	22.62g	8%
Sugars	7.36g	29%
Dietary Fiber	2.62g	10%
Protein	7.26g	15%
Vitamin C	25.7mg	43%
Vitamin A	1.1mg	35%
Iron	1.3mg	7%
Calcium	85.1mg	9%

Amount Per 100 g
Calories	48.51 Kcal (203 kJ)
Calories from fat	9 Kcal
		% Daily Value*
Total Fat	1g	5%
Cholesterol	2.11mg	2%
Sodium	79.98mg	12%
Potassium	186.31mg	14%
Total Carbs	6.46g	8%
Sugars	2.1g	29%
Dietary Fiber	0.75g	10%
Protein	2.07g	15%
Vitamin C	7.4mg	43%
Vitamin A	0.3mg	35%
Iron	0.4mg	7%
Calcium	24.3mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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