Curry Ginger Butternut Squash Soup

Ingredients

• 6 cups butternut squash cubed peeled () ( 2 1/2 pounds)
• 2.5 cups celery root cubed peeled () (celery root; 1 to 1 1/2 pounds)
• 2 teaspoons curry powder 
• 6 cups less-sodium chicken broth fat-free
• 2 teaspoons flat-leaf parsley fresh chopped
• 3 tablespoons ginger fresh peeled finely chopped
• 3  garlic cloves minced
• 0.5 cup yogurt plain low-fat
• 1 cup mirin sweet ( rice wine)
• 2 teaspoons orange juice concentrate thawed
• 0.5 teaspoon salt 
• 1 teaspoon sriracha such as huy fong) hot
• 2 teaspoons vegetable oil 

Equipment

• bowl
• sieve
• blender
• dutch oven

Directions

1. Heat oil in a Dutch oven over medium-high heat.
2. Add ginger and garlic; saut 90 seconds.
3. Add curry; cook 15 seconds, stirring constantly.
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 15 minutes or until tender.
6. Place one-fourth of squash mixture in a blender; process until smooth.
7. 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. Stir in orange juice concentrate, Sriracha, and salt. Dollop 1 tablespoon yogurt over each serving; sprinkle with parsley.