Indian-Spiced Roasted Squash Soup
Need a gluten free and primal soup? Indian-Spiced Roasted Squash Soup could be an amazing recipe to try. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains approximately 6g of protein, 3g of fat, and a total of 140 calories. From preparation to the plate, this recipe takes about 1 hour and 3 minutes. Head to the store and pick up acorn squash, ground pepper, carrot, and a few other things to make it today. It is perfect for Autumn.
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.