This nourishing soup balances the sweetness of roasted squash and sweet potato with savory onion, garlic, ginger and curry powder. You get a zing of flavor in every satisfying spoonful, plus plenty of plant nutrients. Bake, chop, stir and blend -- and this delicious soup is ready to serve.

Ingredients

• 2 pounds butternut squash
• 12 ounces sweet potato
• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, chopped
• 2 carrots, cut into quarter-inch pieces
• 1 clove garlic, chopped
• 2 teaspoons curry powder
• 6 cups water
• 1 tablespoon grated fresh ginger
• ¾ teaspoon kosher salt

Directions

1. Heat oven to 400°F.
2. Cut squash in half lengthwise, and scoop out the seeds. Place cut side down on a rimmed sheet pan. Pierce sweet potato several times with a fork.
3. Roast until squash and sweet potato are tender, 40 to 45 minutes.
4. Meanwhile, in a large pot heat oil over medium-high heat.
5. Add onion and cook, stirring often until softened, four to five minutes.
6. Add carrots, garlic and curry, and cook and stir for one minute.
7. Add six cups water, ginger and salt.
8. Scoop out butternut squash and sweet potato, and add to the pot.
9. Let soup come to a boil, reduce heat to medium, and simmer until the carrots are tender, about 20 minutes.
10. Using a handheld or regular blender, puree the soup to desired consistency. Serve hot.

Nutrition Information

Makes four servings

Each serving has:

• Calories: 155
• Total fat: 6g
• Saturated fat: 1.5g
• Protein: 19g
• Carbohydrate: 4g
• Dietary fiber: 1g
• Sugar: 0g
• Added sugar: 0g
• Cholesterol: 47mg
• Sodium: 186mg

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