Yellow Squash and Curry Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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.
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.
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.
4. Spoon broth mixture over squash mixture in bowls. Sprinkle with fresh herbs, and serve immediately.
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