Ingredients
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2 teaspoons oil
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3 tablespoons peeled chopped ginger
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3 cloves garlic, minced
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2 teaspoons curry powder
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1 cup mirin
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6 cups peeled cubed butternut squash
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6 cups chicken stock
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1 cup celery, chopped
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1 teaspoon hot chili sauce, to taste
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salt, to taste
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pepper, to taste
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1/2 cup plain yogurt
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2 teaspoons chopped parsley
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2 teaspoons orange juice concentrate, thawed
Instructions
- 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.