Indian-Spiced Roasted Squash Soup

I am in experimentation mode, trying to determine what soup – if any – we’re going to have at Thanksgiving. Soup has always been my thing and having soup at a big meal is one way to make sure that I don’t overeat.

This one, which appeared in the November 2011 edition of Cooking Light, is definitely a contender!

Indian Spiced Roasted Squash Soup

1 cup chopped yellow onion
8 ounces carrot, chopped
4 garlic cloves, peeled
1 (1-pound) butternut squash, peeled and cut into 1/2-inch cubes
1 (8-ounce) acorn squash (or whatever you happen to have on hand)
1 tablespoon olive oil
1/2 teaspoon black pepper
2 cups of water
1 teaspoon Madras curry powder
1/2 teaspoon garam masala
1/4 teaspoon of ground red pepper (cayenne)
14 ounces of chicken broth
1/4 teaspoon kosher sea salt

Optional:
6 tablespoons of Greek Yogurt
6 teaspoons honey

  1. Preheat oven to 500 degrees.
  2. Arrange the first five ingredients on a jelly roll (or a roaster pan). Drizzle with olive oil, sprinkle with pepper. Toss. Roast at 500 degrees for 30 minutes or until tender, turning once. Cool for 10 minutes. Peel acorn squash; discard skin.
  3. Combine vegetable mixture, 2 cups of water, curry powder. garam masala, and red pepper in a food processor (or high speed blender); pulse to desired consistency. Scrape mixture into large saucepan over medium heat. Stir in broth; bring to boil. Cook for 10 minutes, stirring occasionally, and stir in salt.
  4. Combine honey and yogurt, stirring well. Serve with soup

Calories (more or less, since I used real chicken broth instead of the canned fat free version they originally called for): 143, Fat: 3.1 g, Protein: 4.8 g, Carbohydrate: 27g, Fiber: 4.4 g.

Notes: Make sure you cook it for that 10 minutes to thicken it up, or if you’re pressed for time, use less broth.

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