Rating: 4 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Eunice Munn
Recipe by Cooking Light November 2011

Gallery

Credit: Ditte Isager

Recipe Summary test

hands-on:
15 mins
total:
1 hr 3 mins
Yield:
Serves 6 (serving size: 1 cup soup and 4 teaspoons yogurt mixture)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

    Advertisement
  • 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.

Nutrition Facts

143 calories; fat 3.1g; saturated fat 0.7g; mono fat 1.8g; poly fat 0.4g; protein 4.8g; carbohydrates 27g; fiber 4.4g; cholesterol 1mg; iron 1.5mg; sodium 343mg; calcium 98mg.
Advertisement