ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Yellow Squash and Curry Stew

Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Yield Makes 4 servings
Have a windfall of yellow squash? This makes good use of summer's bounty. Roasting the squash in the oven concentrates flavor; curry powder gives it a sweet and fragrant kick.

Ingredients

  • 2 pounds yellow squash, coarsely chopped
  • 1 medium-size sweet onion, coarsely chopped
  • 1 pt. grape tomatoes
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons olive oil
  • 2 teaspoons curry powder
  • 1/4 teaspoon dried crushed red pepper
  • 1 1/2 teaspoons kosher salt, divided
  • 3 cups organic vegetable or chicken broth, divided
  • 2 tablespoons butter
  • 1 tablespoon fresh lime juice
  • 1/2 cup torn fresh basil
  • 1/4 cup loosely packed fresh flat-leaf parsley leaves

How to Make It

  1. Preheat oven to 450°. Toss together first 7 ingredients and 1 tsp. salt. Arrange in a single layer in a 15- x 10-inch jelly-roll pan.

  2. Bake at 450° for 30 to 35 minutes or until vegetables are tender and lightly browned, stirring halfway through. Remove from oven; process 2 cups squash mixture and 1 cup broth in a blender or food processor until smooth. Divide remaining squash mixture among 4 shallow soup bowls.

  3. Stir together vegetable puree and remaining 2 cups broth in a 3-qt. saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat; whisk in butter, lime juice, and remaining 1/2 tsp. salt.

  4. Spoon broth mixture over squash mixture in bowls. Sprinkle with fresh herbs, and serve immediately.