Indian-Spiced Squash Soup

1. 1

   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.

2. 2

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

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.