Good 4 ME: Curry Ginger Butternut Squash Soup

BANGOR, Maine (WABI) - Hannaford Registered Dietitian Mary LaVanway has a twist on a classic fall soup.

Butternut squash and celeriac make up the substance of this thick and creamy soup. A complex balance of spices provides it with both scent and flavor that will leave you wanting more.

Curry Ginger Butternut Squash Soup:

Servings: 8

Active Time: 10 minutes

Total Time: 25 minutes

Ingredients:

2 tsp. vegetable oil

3 Tbsp. finely chopped, peeled, fresh ginger

3 garlic cloves, minced

2 tsp. curry powder

1 cup mirin (sweet rice wine)

6 cups (½“) cubed, peeled, butternut squash (about 2½ lbs.)

6 cups fat-free, low sodium vegetable broth

2½ cups (½“) cubed, peeled, celeriac (celery root; 1-1½ lbs.)

2 tsp. thawed orange juice concentrate

1 tsp. Sriracha

½ tsp. salt

½ cup plain, low-fat yogurt

2 tsp. chopped fresh flat-leaf parsley

Directions:

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

2. Add ginger and garlic; sauté (90 seconds).

3. Add curry; cook, stirring constantly (15 seconds).

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

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

6. 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.

7. Stir in orange juice concentrate, sriracha, and salt.

8. Dollop 1 tablespoon yogurt over each serving; sprinkle with parsley.

Nutritional Information:

Nutritional analysis per serving:

Calories 175; Total Fat 2g (3% Daily Value); Saturated Fat 0.5g (0% DV); Trans Fat 0g; Cholesterol 1mg (0% DV); Sodium 360mg (16% DV); Total Carbohydrate 38g (14% DV); Dietary Fiber 4.5g (14% DV); Total Sugars 13g; Includes 8g Added Sugars (16% DV); Protein 3g; Vitamin D 0% DV; Calcium 10% DV; Iron 6% DV; Potassium 15% DV; Vitamin A 70% DV; Vitamin C 35% DV; Vitamin K 25% DV.

This recipe was adapted from the following recipe.