Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Southern Living May 2013

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Credit: Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary test

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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