Indian-Spiced Roasted Squash Soup
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
Nutrition Information
- calories 143
- fat 3.1 g
- satfat 0.7 g
- monofat 1.8 g
- polyfat 0.4 g
- protein 4.8 g
- carbohydrate 27 g
- fiber 4.4 g
- cholesterol 1 mg
- iron 1.5 mg
- sodium 343 mg
- calcium 98 mg
How to Make It
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Preheat oven to 500°.
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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.
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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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