Ingredients:
2 teaspoons oil
3 tablespoons peeled chopped ginger
3 cloves garlic, minced
2 teaspoons curry powder
1 cup mirin
6 cups peeled cubed butternut squash
6 cups chicken stock
1 cup celery, chopped
2 teaspoons orange juice concentrate, thawed
1 teaspoon hot chili sauce, to taste
salt, to taste
pepper, to taste
1/2 cup plain yogurt
2 teaspoons chopped parsley
Directions:
in a large pot heat oil.
add ginger and garlic and cook until softened.
add curry powder, stir for a few seconds.
add mirin and reduce to 1/2 cup.
add squash, stock, celery, bring to a boil.
reduce heat to simmer and cook 20 minutes until tender.
using an immersion blender puree soup until smooth (or puree in batches in a blender).
pour through a sieve into a large bowl, discarding solids.
add chile sauce, salt, pepper and orange juice concentrate.
add a spoonful of yogurt to each serving and garnish with parsley.
Servings: 8
Time preparation: 15 min.
Time total: 50 min.