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

Preparation

  1. Preheat oven to 500°.
  2. 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.
  3. 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. Combine yogurt and honey, stirring well. Serve with soup.