Curry Ginger Butternut Squash Soup Recipe

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Curry Ginger Butternut Squash Soup
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Ingredients:

Directions:

  1. Heat oil in a Dutch oven over medium-high heat. Add ginger and garlic; sauté 90 seconds. Add curry; cook 15 seconds, stirring constantly. Add mirin; cook until liquid is reduced to 1/2 cup (about 4 minutes). Add squash, broth, and celeriac; bring to a boil. Reduce heat, and simmer 15 minutes or until tender.
  2. Place one-fourth of squash mixture in a blender; process until smooth. Pour pureed squash mixture through a sieve over a large bowl, reserving liquid; discard solids. Repeat procedure in 3 more batches with remaining squash mixture. Stir in orange juice concentrate, Sriracha, and salt. Dollop 1 tablespoon yogurt over each serving; sprinkle with parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 242.18 Kcal (1014 kJ)
Calories from fat 13.91 Kcal
% Daily Value*
Total Fat 1.55g 2%
Cholesterol 0.92mg 0%
Sodium 618.43mg 26%
Potassium 1206.49mg 26%
Total Carbs 31.1g 10%
Sugars 9.95g 40%
Dietary Fiber 4.79g 19%
Protein 22.1g 44%
Vitamin C 41.5mg 69%
Vitamin A 1.4mg 47%
Iron 6.1mg 34%
Calcium 269.8mg 27%
Amount Per 100 g
Calories 52.71 Kcal (221 kJ)
Calories from fat 3.03 Kcal
% Daily Value*
Total Fat 0.34g 2%
Cholesterol 0.2mg 0%
Sodium 134.6mg 26%
Potassium 262.6mg 26%
Total Carbs 6.77g 10%
Sugars 2.17g 40%
Dietary Fiber 1.04g 19%
Protein 4.81g 44%
Vitamin C 9mg 69%
Vitamin A 0.3mg 47%
Iron 1.3mg 34%
Calcium 58.7mg 27%

* 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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Recipe Tags

Weightwatchers Points

  • 4.2
    Points
  • 5
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sodium

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