Indian Spiced Squash Soup Recipe

Ingredients

1 acorn squash

2 rutabagas

1 medium onion

4 cups chicken broth

1/2 teaspoon cumin

1/2 teaspoon garam masala

1/8 teaspoon cayenne pepper

Preparation

Cut acorn squash in half and remove seeds. Place both halves, cut side down, on an oiled cookie sheet. Peel rutabagas and cut into 1/2 inch rounds. Place on oiled cookie sheet. Roast vegetables at 400 degrees for 35 minutes.

Thinly slice onion and saute in a tablespoon of olive oil, over low heat, until caramelized, about 20 minutes.

Scoop out squash and put into stock pot with 4 cups of chicken broth. Add cooked rutabagas and onions; add spices. Put in blender and blend until smooth. Heat through and serve.