Indian-Spiced Roasted Squash Soup
Adapted from November 2011 Cooking Light Magazine
1 medium chopped yellow onion
8 ounces carrots (that's about three normal-sized carrots)
1 medium butternut squash, peeled and cut into 1/2-inch cubes
1 medium acorn squash, quartered
2 cups water
1 tsp curry powder
1/2 teaspoon garam masala (I winged it with cumin, coriander, turmeric, cinnamon, nutmeg)
1/8 tsp red pepper flakes
14 ounces veggie stock
1/4 tsp kosher salt
1 container plain yogurt (Greek is best, but I used Green Valley Lactose Free Yogurt)
6 Tbls honey
- Preheat oven to 500 F.
- Arrange the veggies (onion, carrot, squash) on a jelly-roll pan. Drizzle with oil; sprinkle with pepper. Toss. Roast at 500 F for 30 minutes or until vegetables are tender, turning once. Cool for 10 minutes. Peel acorn squash; discard skin.
- Combine vegetables, water, veggie stock, curry powder, garam masala, and red pepper into a pot and bring to a boil. Cook for 10 minutes, stirring occasionally, and stir in salt. Remove the pot from the stove and puree with an immersion blender.
- Combine yogurt and honey, stirring well. Swirl atop the soup!
- Voila! Enjoy!