Curry Ginger Butternut Squash Soup recipes

Curry Ginger Butternut Squash Soup recipes
13 Ingredients
  • 2 teaspoons vegetable oil
  • 3 tablespoons finely chopped peeled fresh ginger
  • 3 garlic cloves, minced
  • 2 teaspoons curry powder
  • 1 cup mirin (sweet rice wine)
  • 6 cups (1/2-inch) cubed peeled butternut squash (about 2 1/2 pounds)
  • 6 cups fat-free, less-sodium chicken broth
  • 2 1/2 cups (1/2-inch) cubed peeled celeriac (celery root; 1 to 1 1/2 pounds)
  • 2 teaspoons thawed orange juice concentrate
  • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1/2 teaspoon salt
  • 1/2 cup plain low-fat yogurt
  • 2 teaspoons chopped fresh flat-leaf parsley
Nutrition
213
11% daily value
8 servings
                                       
                                            gluten-​free
     

Fat

6% 4

Saturated

4% 1

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

10% 31

Carbs (net)

- 27

Fiber

16% 4

Sugars

- 8

Sugars, added

- 0

Protein

16% 8

Cholesterol

2% 6

Sodium

20% 485

Calcium

13% 130

Magnesium

17% 72

Potassium

19% 902

Iron

11% 2

Zinc

7% 1

Phosphorus

26% 180

Vitamin A

84% 760

Vitamin C

40% 36

Thiamin (B1)

20% 0

Riboflavin (B2)

19% 0

Niacin (B3)

31% 5

Vitamin B6

34% 0

Folate equivalent (total)

14% 54

Folate (food)

- 54

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

1% 0

Vitamin E

18% 3

Vitamin K

23% 28
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