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Indian-Spiced Roasted Squash Soup
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
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.
- Cooking Light NOVEMBER 2011
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