Yellow Squash and Curry Stew

Name: Yellow Squash and Curry Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 118 milliliters torn fresh basil; 2 Tbsps butter; 710 milliliters organic vegetable or chicken broth, divided; 2 teaspoons curry powder; 59 milliliters loosely packed fresh flat-leaf parsley leaves; 3 garlic cloves, thinly sliced; 1 pint grape tomatoes; 2 teaspoons kosher salt, divided; 1 Tbsp fresh lime juice; 2 Tbsps olive oil; 0 teaspoons dried crushed red pepper; 1 medium size sweet onion, coarsely chopped; 907 grams yellow squash, coarsely chopped

You can never have too many soup recipes, so give Yellow Squash and Curry Stew a try. This recipe serves 4. Watching your figure? This gluten free, primal, and vegetarian recipe has 215 calories, 6g of protein, and 14g of fat per serving. It will be a hit at your Autumn event. Head to the store and pick up pepper, squash, grape tomatoes, and a few other things to make it today. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 45

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Oven

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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Jelly

Roll

Salt

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Frying Pan

Bake at 450 for 30 to 35 minutes or until vegetables are tender and lightly browned, stirring halfway through.

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Vegetable

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Oven

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.

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Squash

Broth

Soup

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Food Processor

Blender

Bowl

Oven

Stir together vegetable puree and remaining 2 cups broth in a 3-qt. saucepan; bring to a boil over medium heat, stirring occasionally.

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Vegetable

Broth

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Sauce Pan

Remove from heat; whisk in butter, lime juice, and remaining 1/2 tsp. salt.

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Lime Juice

Butter

Salt

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Whisk

Spoon broth mixture over squash mixture in bowls.

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Squash

Broth

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Bowl

Sprinkle with fresh herbs, and serve immediately.

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Fresh Herbs

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Ingredients

Servings:

118milliliters

torn fresh basil 2Tbsps

butter 710milliliters

organic vegetable or chicken broth, divided 2teaspoons

curry powder 59milliliters

loosely packed fresh flat-leaf parsley leaves 3

garlic cloves, thinly sliced 1pint

grape tomatoes 2teaspoons

kosher salt, divided 1Tbsp

fresh lime juice 2Tbsps

olive oil 0teaspoons

dried crushed red pepper 1medium size

sweet onion, coarsely chopped 907grams

yellow squash, coarsely chopped

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Dry Creek Vineyard Dry Chenin Blanc, Wine. It has 5 out of 5 stars and a bottle costs about 15 dollars.