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Curry Ginger Butternut Squash Soup

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“adapted from cooking light, this is a spicy sweet soup that is perfect for autumn.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. in a large pot heat oil.
  2. add ginger and garlic and cook until softened.
  3. add curry powder, stir for a few seconds.
  4. add mirin and reduce to 1/2 cup.
  5. add squash, stock, celery, bring to a boil.
  6. reduce heat to simmer and cook 20 minutes until tender.
  7. using an immersion blender puree soup until smooth (or puree in batches in a blender).
  8. pour through a sieve into a large bowl, discarding solids.
  9. add chile sauce, salt, pepper and orange juice concentrate.
  10. add a spoonful of yogurt to each serving and garnish with parsley.

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