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.
This is one of the best soups I have ever made, and I'm not particularly fond of yellow squash. This can probably be made with any kind of squash and it is just as good served cold as hot.
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.
