Categories: Indian, Soup, Vegetarian

Ingredients

• 1/2 cup chopped yellow onion
• 4 ounces carrot, chopped $
• 2 garlic cloves, peeled
• 1/2 (1-pound) butternut squash, peeled and cut into (1/2-inch) cubes
• 1/2 (8-ounce) acorn squash, quartered
• 1/2 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1 cups water
• 1/2 teaspoon Madras curry powder
• 1/4 teaspoon garam masala
• 1/8 teaspoon ground red pepper
• 1 (14-ounce) cans fat-free, lower-sodium chicken broth
• 1/8 teaspoon kosher salt
• 3 tablespoons Greek yogurt
• 3 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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