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
From Cooking Light
Spark Recipes
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