Indian-Spiced Roasted Squash Soup

Name: Indian-Spiced Roasted Squash Soup
Prep time: 1 h 3 min
Cook time: 1 h 3 min
Total time: 1 h 3 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams acorn squash, quartered; 1 teaspoons black pepper; 454 grams butternut squash, peeled and cut into (1/2-inch) cubes; 227 grams carrot, chopped; 1 teaspoon Madras curry powder; 1 teaspoons garam masala; 4 garlic cloves, peeled; 6 Tbsps Greek yogurt; 0 teaspoons ground red pepper; 6 teaspoons honey; 0 teaspoons kosher salt; 794 grams fat-free, lower-sodium chicken broth; 1 Tbsp olive oil; 473 milliliters water; 237 milliliters chopped yellow onion

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.

Instructions

Preheat oven to 50

Equipment you will use

Oven

Arrange the first 5 ingredients on a jelly-roll pan.

Ingredients you will need

Jelly

Roll

Equipment you will use

Frying 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.

Ingredients you will need

Acorn Squash

Vegetable

Pepper

Cooking Oil

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.

Ingredients you will need

Curry Powder