Indian-Spiced Roasted Squash Soup

Name: Indian-Spiced Roasted Squash Soup
Total time: 63 min
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

12 Reviews

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Photo: Ditte Isager

Hands-on Time

15 Mins

Total Time

1 Hour 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

How to Make It

Step 1

Preheat oven to 500°.

Step 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.

Step 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.

Ratings & Reviews

Disappointing Soup

2015-11-07T07:48:23-05:00 MommaDubs

We found this soup too spicy. I used my immersion blender to puree the soup, and omitted the garlic. I like savory uses of butternut, but won't be making this again.

Hillary1980's Review

2014-09-29T10:21:37-04:00 CMurph

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.

Longlegslouise's Review

2012-09-29T17:36:41-04:00 MaggieC123

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.

ajvander36's Review

2012-02-05T13:19:50-05:00 ajvander36

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.

bonitapita's Review

2012-01-04T12:52:03-05:00 bonitapita

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.

afoodiefriend's Review

2011-12-27T16:36:13-05:00 afoodiefriend

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!

MaggieC123's Review

2011-11-28T17:59:05-05:00 LHB2011

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

CarlsbadCook's Review

2011-11-27T14:19:57-05:00 Longlegslouise

N/A

CMurph's Review

2011-11-13T16:00:52-05:00 jnatiuk

N/A

MommaDubs's Review

2011-11-07T07:54:57-05:00 CarlsbadCook

N/A

Indian-Spiced Roasted Squash Soup

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Ratings & Reviews

Disappointing Soup

Hillary1980's Review

Longlegslouise's Review

ajvander36's Review

bonitapita's Review

afoodiefriend's Review

MaggieC123's Review

CarlsbadCook's Review

CMurph's Review

MommaDubs's Review

Indian-Spiced Roasted Squash Soup

Ingredients

Nutritional Information

How to Make It

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