Heat oil in a Dutch oven over medium-high heat.
Add ginger and garlic; saute 90 seconds. Add
curry; cook 15 seconds, stirring constantly.
Add minrin; cook until liquid is reduced to 1/2
cup (about 4 minutes). Add squash, broth, and
celeriac; bring to a boil. Reduce heat, and
simmer 15 minutes or until tender.
Place 1/4 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. Stir in orange juice
concentrate. Sriracha, and salt. Dollop 1
tablespoon yogurt over each serving, sprinkle
with parsley.
Originally Submitted
5/3/2016
0 Out of 5 from
0 reviews
You can add this Curry Ginger Butternut Squash Soup recipe to your own private DesktopCookbook.
