Curry Ginger Butternut Squash Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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adapted from cooking light, this is a spicy sweet soup that is perfect for autumn. 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.
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