Curry Ginger Butternut Squash Soup

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

1. in a large pot heat oil.
2. add ginger and garlic and cook until softened.
3. add curry powder, stir for a few seconds.
4. add mirin and reduce to 1/2 cup.
5. add squash, stock, celery, bring to a boil.
6. reduce heat to simmer and cook 20 minutes until tender.
7. using an immersion blender puree soup until smooth (or puree in batches in a blender).
8. pour through a sieve into a large bowl, discarding solids.
9. add chile sauce, salt, pepper and orange juice concentrate.
10. add a spoonful of yogurt to each serving and garnish with parsley.

oil, ginger, garlic, curry powder, mirin, butternut squash, chicken stock, celery, orange juice concentrate, hot chili sauce, salt, pepper, plain yogurt, parsley

Taken from www.food.com/recipe/curry-ginger-butternut-squash-soup-99502 (may not work)