Monday, November 28, 2011

Recipe: Indian-Spiced Roasted Squash Soup

I'm planning some heavy posts this week, so I thought I'd start things out simple and light with a recipe for some delicious soup I just whipped up with pleasure and fresh veggies. If things go right, I'll be eating lots of veggies and yummy things like quinoa all week. Wish me luck to stick to it!

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
olive oil
black pepper
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

  1. Preheat oven to 500 F.
  2. 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.
  3. 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.
  4. Combine yogurt and honey, stirring well. Swirl atop the soup!
  5. Voila! Enjoy!