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