Photo: Hector Sanchez; Styling: Caroline M. Cunningham
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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Ratings & Reviews

Allie79's Review

August 01, 2013
With an abundance of yellow squash, I decided to give this a try, even though I don't like curry. Or I thought I didn't. Maybe I do. This was a big hit and I'm already looking forward to the leftovers for lunch. Since it's summer and I was going to serve grilled chicken alongside the stew, instead of roasting the vegetable mixture in the oven, I wrapped everything in foil and put it on the grill for the same amount of time and at roughly the same temperature. I will definitely make this one in the fall when we have even more squash coming in.