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