Curry Ginger Butternut Squash Soup

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3 T peeled chopped ginger

cloves garlic, minced

t curry powder

c dry white wine (or mirin if on hand)

c peeled cubed butternut squash

c chicken broth

c celery, chopped

1 c coconut milk

t orange juice concentrate

t hot chili sauce, to taste

salt, to taste

pepper, to taste


In a large pot, sautee ginger and garlic in 1/4 cup of the chicken broth until soft. Add curry powder and white wine, reduce to about 1/2 cup. Add squash, remaining chicken broth, celery, coconut milk and bring to a boil. Reduce heat and simmer for 20 minutes until tender.

Puree in blender in batches. Add orange juice concentrate, hot chile sauce, salt and pepper to taste.

Soup is most flavorful when made at least 24 hours ahead of serving, allowing flavors to meld. It also freezes well for at least 3 months. This was a Thanksgiving hit! We even ate it the next day for breakfast.

Optional: Serve with a spoonful of yogurt and parsley garnish.


Curry Powder from Mountain Rose Herbs