Indian-spiced roasted squash soup recipe
Roast
Roasting
1 cup chopped yellow onion 8 ounces carrot, chopped 4 garlic cloves, peeled 1 (1-pound) butternut squash, peeled and cut into (½-inch) cubes 1 (8-ounce) acorn squash, quartered 1 tablespoon olive oil ½ teaspoon black pepper 2 cups water 1 teaspoon Madras curry powder ½ teaspoon garam masala ¼ teaspoon ground red pepper 2 (14-ounce) cans fat-free, lower-sodium chicken broth ¼ teaspoon kosher salt 6 tablespoons Greek yogurt 6 teaspoons honey
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