2 large onions, peeled, and quartered
2 large apples with skin, cored, and quartered
1 large sweet potato, peeled, and cut into chunks
1 acorn squash, peeled, halved, seeds removed
2 tablespoons honey
2 ten-ounce cans reduced-sodium chicken broth
2 cups water
2 tablespoon curry
Preheat oven to 400 degrees F. Spray shallow pan with vegetable oil spray. Place vegetables on pan. Drizzle with honey. Roast for 40 to 45 minutes. When vegetables are tender, puree a small amount along with the pan drippings and some of the broth in a blender or food processor. Scoop pureed vegetables into a large pot. Continue in small batches until all of the roasted vegetables are pureed. Add the remaining broth, water, and curry to pot. Blend and simmer for 20 minutes. You may want to add more water if soup is too thick. Serve immediately.
Makes eight cups.
Nutrition Information Per 1 Cup Serving
Fat: 1.5 g
Saturated Fat: <0.5 g
Cholesterol: 0 mg
Sodium: 160 mg
Dietary Fiber: 1.5 g