Curry Ginger Butternut Squash Soup recipes

Advertisements

recipe image

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







Advertisements

Add Comment