Indian-Spiced Roasted Squash Soup

Indian-Spiced Roasted Squash Soup Recipe
Photo: Ditte Isager


Serves 6 (serving size: 1 cup soup and 4 teaspoons yogurt mixture)

Recipe from

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Recipe Time

Hands-on: 15 Minutes
Total: 1 Hour, 3 Minutes

Nutritional 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


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


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.


Eunice Munn,

November 2011
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