Yellow Squash And Curry Stew

• 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 450u0b0. 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 450u0b0 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.

yellow squash, sweet onion, grape tomatoes, garlic, olive oil, curry powder, red pepper, kosher salt, vegetable, butter, lime juice, fresh basil, parsley

Taken from www.myrecipes.com/recipe/yellow-squash-curry-stew (may not work)