Photo: Ditte Isager
Yield:
Serves 6 (serving size: 1 cup soup and 4 teaspoons yogurt mixture)
Total time:
1 Hour, 3 Minutes
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
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
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.
November 2011
