Monday, January 14, 2013

Indian-Spiced Roasted Squash Soup

From Cooking Light

Pretty interesting recipe.  Very low calorie, and very low fat.

It is a fairly mildly spiced dish - not one of those very spicy Indian dishes.  It also has an interesting surprise in the middle.

This is a savory dish, although you might think of acorn and butternut squash as sweet. However the surprise (the yogurt/honey) is a great juxtaposition of flavors.


1 cup chopped onion
4 carrots, diced
1 (1-pound) butternut squash, peeled and cut into (1/2-inch) cubes
1 (8-ounce) acorn squash, halved
1/2 teaspoon black pepper
2 cups water
1 teaspoon curry powder
1/2 teaspoon garam masala
1/4 teaspoon ground red pepper if you like, or not
2 (14-ounce) cans fat-free, lower-sodium chicken broth
Salt to taste
1 container (sm) Greek Plain Yogurt
6 teaspoons honey


Cook Vegetables.  You can roast them (which will add flavor) or boil them.  Basically, get them soft

When cooked, toss in pan, mix with spices, cook a little longer - I think this helps "bloom" or open up the spices some

Toss in food processor with 2 cups water or vegie or chicken stock, pulse till smooth or whatever consistency you like

Scrape back into pan, add up to two more cups stock, bring to boil, then reduce heat and simmer for 10 minutes

Add whatever salt you need to taste

Combine yogurt and honey

Serve soup with a dollop or two of the mixture.  I served it hot, but I think room temp would be fine.  Probably the yogurt mix would stay on top better.

You could probably also use garlic, ginger or coconut milk in this dish.

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