Roasted Squash Soup, Indian-style, with Pilaf

super yummy and hearty soup, with an easy sweet and savory pilaf. don't forget to save the squash seeds and roast them.

Ingredients

Soup:
1 cup chopped yellow onion
8 ounces carrot, chopped
1 (butternut squash, peeled and cut into (1/2-inch) cubes
1 acorn squash, quartered
(tip: don't forget to save the squash seeds and roast them!)
1 tablespoon olive oil
1/2 teaspoon black pepper
1 teaspoon Madras curry powder
1/4 t cumin
1/4 t coriander
1/8 t cinnamon
1/4 teaspoon ground red pepper
1 C water
1.5 C vegetable stock
6 tablespoons Greek yogurt
4 teaspoons honey
1/2 t cracked pepper
Pilaf:
1-1/3 C jasmine rice
2-1/3 C water
1/3 C vegetable stock
4 chopped scallions
2 T chopped fresh cilantro
3 T slivered almonds
4 T golden raisins or other dried fruit mix

4-6 servings

Directions

SOUP:
1. Preheat oven to 500°.

2. Toss the first 6 ingredients in a bowl. Pour onto a jelly-roll pan. Drizzle with oil; sprinkle with pepper. Roast at 500° for 30 minutes or until vegetables are tender. Cool for 10 minutes. Peel acorn squash; discard skin.

(in the meantime work on the pilaf)

3. Combine vegetable mixture, 1 cup water, and all the spices in a food processor; pulse to desired consistency.

4. Scrape mixture into a large saucepan over medium heat. Stir in remaining broth; bring to a boil. Cook for 10 minutes, stirring occasionally.

5. Combine yogurt and honey, stirring well. Serve with soup.

PILAF:
put the rice, water and stock in a pot, bring it to a boil, reduce it to a simmer, cover, and cook for 20 minutes or until done. Mix in remaining ingredients and serve.

90 minutes