Indian-Spiced Rosted Squash Soup

By Heritage330

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

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 500 degrees.

2. Arrange first five ingredients on a pan. Drizzle with oil; sprinkle with pepper. Roast for 30 minutes of until vegetables are tender, turning once. Cool for 10 minutes. Peel acorn squah; discard skin.

3. Combine vegetable mixture, 2 cups water, curry powder, garam marsala, and red pepper in a food processor; pulse to desired consistency. Scrape mixture into a large saucepan over medium heat. Stir in broth and bring to boil. Cook for 10 minutes, stirring occasionally and stir in salt. Combine yogurt and honey stirring well. Serve with soup.