1 yellow onion, chopped
1 carrot, chopped
4 garlic cloves, peeled
1 1/2 lbs. butternut squash - peeled, seeded and cubed
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups vegetable broth, divided
1 cup water
2 teaspoons curry powder
1/2 teaspoon garam masala
1/2 teaspoon ground ginger
1/4 teaspoon smoked paprika
Garnishes: Greek yogurt, cilantro, dry roasted peanuts
Preheat oven to 500 degrees.
Spread onion, carrots, garlic and squash on a baking sheet.
Drizzle with oil; sprinkle with salt and pepper. Toss to cover
Roast for 20 - 25 minutes or until vegetables are tender, turning once. Cool for 10 minutes.
Combine vegetable mixture, 1 cup of broth, water and spices in a large saucepan.
Use an immersion blender to blend vegetable mixture to desired consistency.
Stir in remaining broth and bring soup to a boil over medium heat.
Cook for 10 minutes, stirring occasionally.