Curry Ginger Butternut Squash Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Straining this spicy-sweet soup gives the final product a velvety appearance and texture. Pair the soup with a green salad and a crusy piece of bread for a delicious lunch or dinner. Ingredients:
2 teaspoons vegetable oil |
3 tablespoons finely chopped peeled fresh ginger |
3 garlic cloves, minced |
2 teaspoons curry powder |
1 cup mirin (sweet rice wine) |
6 cups (1/2-inch) cubed peeled butternut squash (about 2 1/2 pounds) |
6 cups fat-free, less-sodium chicken broth |
2 1/2 cups (1/2-inch) cubed peeled celeriac (celery root; 1 to 1 1/2 pounds) |
2 teaspoons thawed orange juice concentrate |
1 teaspoon sriracha (hot chile sauce, such as huy fong) |
1/2 teaspoon salt |
1/2 cup plain low-fat yogurt |
2 teaspoons chopped fresh flat-leaf parsley |
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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