Creamy Ginger Curry Butternut Squash Soup
Warm up with this Creamy Ginger Curry Butternut Squash Soup, a delightful blend of aromatic spices and the natural sweetness of butternut squash. Infused with fresh ginger and garlic, this creamy soup is perfect as a starter or a main course. The richness of the creamy yogurt brings a smooth texture and tangy flavor to each bowl, while a hint of mirin adds a subtle sweetness. Ideal for cozy nights or gatherings with friends, serve it warm with crusty bread to soak up every drop!
N/A
Servings
300
Calories
14
Ingredients
Ingredients
oil
2 teaspoons (none)
ginger
3 tablespoons (peeled and chopped)
garlic
3 cloves (minced)
curry powder
2 teaspoons (none)
mirin
1 cup (none)
butternut squash
6 cups (peeled and cubed)
chicken stock
6 cups (none)
celery
1 cup (chopped)
orange juice concentrate
2 teaspoons (thawed)
hot chili sauce
1 teaspoon (to taste)
salt
to taste (none)
pepper
to taste (none)
plain yogurt
1/2 cup (none)
parsley
2 teaspoons (chopped)
Instructions
1
In a large pot, heat the oil over medium heat.
2
Add the chopped ginger and minced garlic; sauté for about 3-4 minutes, until softened and fragrant.
3
Stir in the curry powder, and cook for an additional 30 seconds to bloom the spices.
4
Pour in the mirin and let it simmer, reducing it down to about 1/2 cup, stirring occasionally.
5
Add the cubed butternut squash, chicken stock, and chopped celery to the pot. Bring the mixture to a boil.
6
Once boiling, reduce the heat to low and let it simmer for 20 minutes, or until the squash is tender.
7
Using an immersion blender, carefully puree the soup until smooth. If you don't have an immersion blender, blend the soup in batches in a standard blender.
8
Strain the pureed soup through a sieve into a large bowl, discarding any solids.
9
Stir in the hot chili sauce, orange juice concentrate, salt, and pepper to taste.
10
Ladle the soup into bowls, adding a spoonful of yogurt to each serving, and garnish with chopped parsley.
Nutrition Information
6g
Fat
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Ginger Curry Butternut Squash Soup?
It is a smooth, aromatic soup made with butternut squash, ginger, garlic, and curry spices, finished with a touch of yogurt.
How many calories are in a serving of this soup?
Each serving contains approximately 300 calories.
What is the fat content of this recipe?
This soup contains 6g of fat per serving.
How much protein is in the soup?
The soup provides 4g of protein per serving.
How much butternut squash is required?
You will need 6 cups of peeled and cubed butternut squash.
What type of stock is used in this recipe?
The recipe calls for 6 cups of chicken stock.
How much ginger is used in the soup?
The recipe requires 3 tablespoons of peeled and chopped fresh ginger.
How many garlic cloves are needed?
You will need 3 cloves of minced garlic.
What is the purpose of mirin in this soup?
Mirin adds a subtle sweetness and depth of flavor when reduced.
How much mirin should I use?
The recipe uses 1 cup of mirin, which is reduced to about 1/2 cup during cooking.
What is the recommended cooking time for the squash?
The squash should simmer for approximately 20 minutes until it is tender.
How do I achieve a smooth texture?
Use an immersion blender to puree the soup, then strain it through a sieve to remove any remaining solids.
Can I use a standard blender instead of an immersion blender?
Yes, you can blend the soup in batches in a standard blender if an immersion blender is unavailable.
What spices are used to flavor the soup?
The primary spices are curry powder, salt, and pepper.
How do I bloom the curry powder?
Stir the curry powder into the sautéed ginger and garlic and cook for an additional 30 seconds.
What role does orange juice concentrate play?
It adds a concentrated citrus brightness to the finished soup.
How much orange juice concentrate is added?
The recipe calls for 2 teaspoons of thawed orange juice concentrate.
What adds heat to this soup?
A teaspoon of hot chili sauce provides a subtle kick to the soup.
What kind of oil should I use for sautéing?
The recipe uses 2 teaspoons of oil for the initial sauté.
Is celery included in this recipe?
Yes, 1 cup of chopped celery is cooked along with the squash.
How is the soup garnished?
Garnish each bowl with a spoonful of plain yogurt and 2 teaspoons of chopped parsley.
What type of yogurt is best for this recipe?
Plain yogurt is used to provide a creamy texture and tangy flavor.
How long should I sauté the ginger and garlic?
Sauté the aromatics for 3-4 minutes until they are softened and fragrant.
What consistency should the finished soup have?
The soup should be creamy and smooth after pureeing and straining.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe and a comfort food staple.
Can this be served as a main course?
Yes, it is suitable as either a starter or a main course.
What should I serve with this soup?
It is recommended to serve the soup warm with crusty bread.
Does the recipe require salt and pepper?
Yes, salt and pepper are added to taste during the final seasoning.
How much parsley is used for the garnish?
The recipe suggests using 2 teaspoons of chopped parsley.
What is the first step in making this soup?
The first step is to heat the oil in a large pot over medium heat.