Indian-Spiced Roasted Squash Soup
- 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
- 1. Preheat oven to 500u0b0.
- 2. Arrange the first 5 ingredients on a jelly-roll pan. Drizzle with oil; sprinkle with pepper. Toss. Roast at 500u0b0 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.
yellow onion, garlic, butternut squash, acorn squash, olive oil, lower
Taken from www.epicurious.com/recipes/member/views/indian-spiced-roasted-squash-soup-50154790 (may not work)