Indian-Spiced Roasted Squash Soup Recipe

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Ingredients

Count

Nutrition

776

Calories

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Ingredients:

Serving

1 cup chopped yellow onion
8 oz carrot, chopped
4 garlic cloves, peeled
1 (1-lb) butternut squash, peeled and cut into (1/2-inch) cubes
1 (8-oz) acorn squash, quartered
1 tbsp olive oil
1/2 tsp black pepper
2 cups water
1 tsp madras curry powder
1/2 tsp garam masala
1/4 tsp ground red pepper
2 (14-oz) cans fat-free , lower-sodium chicken broth
1/4 tsp kosher salt
6 tbsp greek yogurt
6 tsp honey

Directions:

Preheat oven to 500°.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	775.54 Kcal (3247 kJ)
Calories from fat	213.52 Kcal
		% Daily Value*
Total Fat	23.72g	36%
Cholesterol	4.44mg	1%
Sodium	1184.18mg	49%
Potassium	2869.01mg	61%
Total Carbs	130.74g	44%
Sugars	58.79g	235%
Dietary Fiber	18.72g	75%
Protein	23.35g	47%
Vitamin C	119.4mg	199%
Vitamin A	6.8mg	227%
Iron	6.3mg	35%
Calcium	535.1mg	54%

Amount Per 100 g
Calories	49.78 Kcal (208 kJ)
Calories from fat	13.71 Kcal
		% Daily Value*
Total Fat	1.52g	36%
Cholesterol	0.28mg	1%
Sodium	76.01mg	49%
Potassium	184.16mg	61%
Total Carbs	8.39g	44%
Sugars	3.77g	235%
Dietary Fiber	1.2g	75%
Protein	1.5g	47%
Vitamin C	7.7mg	199%
Vitamin A	0.4mg	227%
Iron	0.4mg	35%
Calcium	34.3mg	54%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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