Curry Ginger Butternut Squash Soup

Number of Servings: 8 (395g)
Prep Time: 10 min.
Cook Time: 25 min.


  • 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


  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.

Nutrition Facts

8 servings per container

Serving Size 395g

Amount per serving
Calories 175
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.5g 0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0.5g
Cholesterol 1mg 0%
Sodium 360mg 16%
Total Carbohydrate 38g 14%
Dietary Fiber 4.5g 14%
Total Sugars 13g
Includes 8g Added Sugars 16%
Sugar Alcohol 0g
Other Carbohydrate 13g
Protein 3g
Vitamin D 0mcg 0%
Calcium 124mg 10%
Iron 1.3mg 6%
Potassium 610mg 15%
Vitamin A 609.7mcg 70%
Vitamin C 29.8mcg 35%
Vitamin E 2mg 15%
Vitamin K 32.3mcg 25%
Thiamin 0.2mg 8%
Riboflavin 0.1mg 8%
Niacin 2.1mg 15%
Vitamin B6 0.3mg 20%
Folate 36.8mcg 9%
Vitamin B12 0.1mcg 4%
Biotin 0.5mcg 0%
Chloride 23mg 2%
Pantothenate 0.7mg 20%
Phosphorus 127.6mg 10%
Iodine 5.5mcg 4%
Magnesium 52.9mg 15%
Zinc 0.5mg 10%
Selenium 1.8mcg 4%
Copper 0.1mg 10%
Manganese 0.4mg 15%
Chromium 0mcg 0%
Molybdenum 8.8mcg 20%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Low Sodium Vegetable Broth (water, Organic Carrots, Organic Celery, Organic Onions, Organic Leeks, Organic Tomato Puree (organic Tomatoes, Sea Salt, Citric Acid), Organic Mushrooms, Organic Garlic, Organic Spices, Organic Sea Salt), Butternut Squash, Celeriac, Mirin (corn Syrup, Fermented Rice Extract (rice, Alcohol, Salt And Citric Acid), Water And Salt), Plain Lowfat Yogurt (cultured Pasteurized Lowfat Milk, Whey Protein Concentrate, Nonfat Milk Solids, And Whey), Ginger, Orange Juice Concentrate, Soybean Oil, Garlic, Sriracha Sauce (aged Red Peppers, Vinegar, Sugar, Tomato Paste, Garlic Powder, Natural Flavors, Xanthan Gum, Sodium Benzoate, Potassium Sorbate, Garlic Oil), Curry Powder (spices, Turmeric, Garlic, Silicon Dioxide), Salt, Parsley.

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