It's that time of year for all things involving winter squash and pumpkin. I've made this tasty soup twice in the last 2 weeks. I've also made pumpkin muffins twice and want to try
this recipe for pumpkin cinnamon rolls next. This recipe is adapted from one I found on
Cooking Light. It's pretty much like my butternut squash soup that I usually make just with the addition of acorn squash and smoked paprika.
8 ounces
carrot, chopped
4
garlic cloves, peeled
1
(1-pound) butternut squash, peeled and cut into (1/2-inch) cubes
1 cup
chopped yellow onion
1
(8-ounce) acorn squash, quartered
1 tablespoon
olive oil
1/2 teaspoon
black pepper
1 teaspoon
Madras curry powder
1/2 teaspoon smoked paprika
1/4 teaspoon
ground red pepper
4 (14-ounce) cans fat-free, lower-sodium chicken broth
1/4-1/2 teaspoon
kosher salt
6 tablespoons
Greek yogurt
6 teaspoons
honey
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 cans of chicken broth, curry powder, paprika, and red pepper in a food processor; pulse to desired
consistency. Scrape mixture into a large saucepan over medium heat. Stir
in remaining broth; bring to a boil. Cook for 10 minutes, stirring occasionally,
and stir in salt. Combine yogurt and honey, stirring well. Serve with
soup.
