Curry Ginger Butternut Squash Soup - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

Butternut squash and celeriac make up the substance of this thick and creamy soup. A complex balance of spices provides it with both scent and flavor that will leave you wanting more.


  • 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.
Nutritional analysis per serving: Calories 175; Total Fat 2g (3% Daily Value); Saturated Fat 0.5g (0% DV); Trans Fat 0g; Cholesterol 1mg (0% DV); Sodium 360mg (16% DV); Total Carbohydrate 38g (14% DV); Dietary Fiber 4.5g (14% DV); Total Sugars 13g; Includes 8g Added Sugars (16% DV); Protein 3g; Vitamin D 0% DV; Calcium 10% DV; Iron 6% DV; Potassium 15% DV; Vitamin A 70% DV; Vitamin C 35% DV; Vitamin K 25% DV.
Recipe by Guiding Stars at
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