Yellow Squash And Curry Stew Recipe

Name: Yellow Squash And Curry Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 450u00b0. 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 450u00b0 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.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds yellow squash, coarsely chopped, 1 medium-size sweet onion, coarsely chopped, 1 pt. grape tomatoes, 3 garlic cloves, thinly sliced, and more.

Yes, Yellow Squash And Curry Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yellow Squash And Curry Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions