Indian-Spiced Roasted Squash Soup

Ingredients

• 8 ounce acorn squash quartered
• 0.5 teaspoon pepper black
• 1 pound butternut squash peeled cut into (1/2-inch) cubes
• 8 ounces carrots chopped
• 1 teaspoon curry powder 
• 0.5 teaspoon garam masala 
• 4  garlic clove peeled
• 6 tablespoons greek yogurt 
• 0.3 teaspoon ground pepper red
• 6 teaspoons honey 
• 0.3 teaspoon kosher salt 
• 28 ounce beef broth fat-free canned
• 1 tablespoon olive oil 
• 2 cups water 
• 1 cup onion yellow chopped

Equipment

• food processor
• frying pan
• sauce pan
• oven

Directions

1. Preheat oven to 50
2. Arrange the first 5 ingredients on a jelly-roll pan.
3. Drizzle with oil; sprinkle with pepper. Toss. Roast at 500 for 30 minutes or until vegetables are tender, turning once. Cool for 10 minutes. Peel acorn squash; discard skin.
4. Combine vegetable mixture, 2 cups water, curry powder, garam masala, and red pepper in a food processor; pulse to desired consistency. Scrape mixture into a large saucepan over medium heat. Stir in broth; bring to a boil. Cook for 10 minutes, stirring occasionally, and stir in salt.
5. Combine yogurt and honey, stirring well.
6. Serve with soup.