Indian-Spiced Roasted Squash Soup

By sarahstpierre

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

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

Preparation

Step 1

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.