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
Preheat oven to 50
Arrange the first 5 ingredients on a jelly-roll pan.
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.
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.