Curry Ginger Butternut Squash Soup

Name: Curry Ginger Butternut Squash Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 1 liters (1/2-inch) cubed peeled butternut squash (about 2 1/2 pounds); 591 milliliters (1/2-inch) cubed peeled celeriac (celery root; 1 to 1 1/2 pounds); 2 teaspoons curry powder; 1 liters fat-free, less-sodium chicken broth; 2 teaspoons chopped fresh flat-leaf parsley; 3 Tbsps finely chopped peeled fresh ginger; 3 garlic cloves, minced; 118 milliliters plain low-fat yogurt; 237 milliliters mirin (sweet rice wine); 2 teaspoons thawed orange juice concentrate; 1 teaspoons salt; 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong); 2 teaspoons vegetable oil

Curry Ginger Butternut Squash Soup might be just the Indian recipe you are searching for. This recipe serves 8. One serving contains 144 calories, 4g of protein, and 2g of fat. It can be enjoyed any time, but it is especially good for Autumn. It works well as a reasonably priced soup. From preparation to the plate, this recipe takes around 45 minutes. A mixture of garlic cloves, ginger, less-sodium chicken broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Heat oil in a Dutch oven over medium-high heat.

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Cooking Oil

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Dutch Oven

Add ginger and garlic; saut 90 seconds.

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Garlic

Ginger

Add curry; cook 15 seconds, stirring constantly.

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Curry Powder

Add mirin; cook until liquid is reduced to 1/2 cup (about 4 minutes).

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Mirin

Add squash, broth, and celeriac; bring to a boil. Reduce heat, and simmer 15 minutes or until tender.

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Celeriac

Squash

Broth

Place one-fourth of squash mixture in a blender; process until smooth.

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Squash

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Blender

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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Orange Juice Concentrate

Sriracha

Parsley

Squash

Yogurt

Salt

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Sieve

Bowl

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Ingredients

Servings:

1liters

(1/2-inch) cubed peeled butternut squash (about 2 1/2 pounds)591milliliters

(1/2-inch) cubed peeled celeriac (celery root; 1 to 1 1/2 pounds)2teaspoons

curry powder 1liters

fat-free, less-sodium chicken broth 2teaspoons

chopped fresh flat-leaf parsley 3Tbsps

finely chopped peeled fresh ginger 3

garlic cloves, minced 118milliliters

plain low-fat yogurt 237milliliters

mirin (sweet rice wine)2teaspoons

thawed orange juice concentrate 1teaspoons

salt 1teaspoon

Sriracha (hot chile sauce, such as Huy Fong)2teaspoons

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lubanzi Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.