Indian-Spiced Roasted Squash Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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