Curry Ginger Butternut Squash Soup

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Ingredients

2 teaspoons vegetable oil

3 tablespoons finely chopped peeled fresh ginger

3 garlic cloves, minced

2 teaspoons curry powder

1 cup mirin (sweet rice wine)

6 cups (1/2-inch) cubed peeled butternut squash (about 2 1/2 pounds)

6 cups fat-free, less-sodium chicken broth

2 1/2 cups (1/2-inch) cubed peeled celeriac (celery root; 1 to 1 1/2 pounds)

2 teaspoons thawed orange juice concentrate

1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)

1/2 teaspoon salt

1/2 cup plain low-fat yogurt

2 teaspoons chopped fresh flat-leaf parsley

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