Indian-Spiced Roasted Squash Soup

Calories: 143 Fat: 3.1g Saturated fat: 0.7g Monounsaturated fat: 1.8g Polyunsaturated fat: 0.4g Protein: 4.8g Carbohydrate: 27g Fiber: 4.4g Cholesterol: 1mg Iron: 1.5mg Sodium: 343mg Calcium: 98mg

Photo by Sarah S.

PREP TIME

15

minutes

TOTAL TIME

63

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

63

minutes

SERVINGS

6

servings

Ingredients

  • 1

    cup chopped yellow onion

  • 8

    ounces carrot, chopped

  • 4

    garlic cloves, peeled

  • 1

    (1-pound) butternut squash, peeled and cut into (1/2-inch) cubes

  • 1

    (8-ounce) acorn squash, quartered

  • 1

    tablespoon olive oil

  • 1/2

    teaspoon black pepper

  • 2

    cups water

  • 1

    teaspoon Madras curry powder

  • 1/2

    teaspoon garam masala

  • 1/4

    teaspoon ground red pepper

  • 2

    (14-ounce) cans fat-free, lower-sodium chicken broth

  • 1/4

    teaspoon kosher salt

  • 6

    tablespoons Greek yogurt

  • 6

    teaspoons honey

Directions

1. Preheat oven to 500°. 2. Arrange the first 5 ingredients on a jelly-roll pan. Drizzle with oil; sprinkle with pepper. Toss. Roast at 500° for 30 minutes or until vegetables are tender, turning once. Cool for 10 minutes. Peel acorn squash; discard skin. 3. Combine vegetable mixture, 2 cups water, curry powder, garam masala, and red pepper in a food processor; pulse to desired consistency. Scrape mixture into a large saucepan over medium heat. Stir in broth; bring to a boil. Cook for 10 minutes, stirring occasionally, and stir in salt. Combine yogurt and honey, stirring well. Serve with soup.

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