Ingredients
- 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, quartered
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper
- 2 cups water
- 1 teaspoon Madras curry powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground red pepper
- 2 (14-ounce) cans fat-free, lower-sodium chicken broth
- 1/4 teaspoon kosher salt
- 6 tablespoons Greek yogurt
- 6 teaspoons honey
Description
MyRecipes Recommends That You Make This Indian-Spiced Roasted Squash Soup Recipe From Cooking Light
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