Hands-on Time
15 Mins
Total Time
1 Hour 3 Mins
Yield
Serves 6 (serving size: 1 cup soup and 4 teaspoons yogurt mixture)
Photo: Ditte Isager

How to Make It

Step 1

Preheat oven to 500°.

Step 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.

Step 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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