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Photo: Ditte Isager Photo by: Photo: Ditte Isager

Indian-Spiced Roasted Squash Soup

Cooking Light NOVEMBER 2011

  • Yield: Serves 6 (serving size: 1 cup soup and 4 teaspoons yogurt mixture)
  • Hands-on:15 Minutes
  • Total:1 Hour, 3 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 143
  • Fat: 3.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.8g
  • Carbohydrate: 27g
  • Fiber: 4.4g
  • Cholesterol: 1mg
  • Iron: 1.5mg
  • Sodium: 343mg
  • Calcium: 98mg
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Indian-Spiced Roasted Squash Soup recipe

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