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.
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.
This soup is really good, but it's missing something, and I'm not sure what! I made a garam masla recipe I found online, and it was quite spicy, so I left out the ground red pepper. I also used all chicken stock (no water), and I skipped the food processor. Instead, I cooked the onion and garlic in olive oil unit it was browned, added the roasted vegetables, and pureed it with my emersion blender, after it simmered. If you blend it first, it splatters everywhere. The topping is an absolute MUST. Next time I might add pumpkin seeds, or something for some crunch.
I LOVE THIS SOUP!!! Recipe is solid. I did add a little extra salt, pepper, and red pepper and I made my own garam masala substitute because I didn't have garam masala in my spice cabinet. Just google garam masala substitute for the recipe. I will definitely be making this again. If you are a fan of curry or Indian food, you will love this soup. It was so easy to make.
this soup is worth the preparation on the front end. once the vegetables were roasted and cooled, i added two cans of chicken broth and used an immersion blender to break up the vegetables. i did add the additional two cups of water and i increased the amounts of curry powder, garam masala, and red pepper. the soup is fantastic and flavorful.
I did a very personalized version of this recipe as I was making it for 1 and I didn't have the acorn squash. I added more garam masala and didn't add any of the veggie broth based on the thickness it was after pureed. I think the "soul" of the recipe was still in my version and I found it perfect for a winter's night soup.
A very earthy, thick soup great for the winter. I agree that it wasn't overwhelmingly spicy, so I added extra turmeric and coriander. Instead of toasted seeds to garnish, I topped it with chopped pistachios and fresh arugula to contrast the flavors. YUM!
I agree with the previous review that the flavors in this soup are a bit thin. I was expecting to be overwhelmed with Indian spices and was super disappointed with the result. It wasn't bad, but I don't think I would bother making it again