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Indian-Spiced Roasted Squash Soup

Photo: Ditte Isager
Hands-on time 15 mins
Total time 1 hr, 3 mins
Yield Serves 6 (serving size: 1 cup soup and 4 teaspoons yogurt mixture)

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

  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.