Yellow Squash and Curry Stew

Ingredients

• 0.5 cup torn basil fresh
• 2 tablespoons butter 
• 3 cups chicken broth organic divided
• 2 teaspoons curry powder 
• 0.3 cup flat-leaf parsley leaves fresh loosely packed
• 3  garlic cloves thinly sliced
• 1 pt grape tomatoes 
• 1.5 teaspoons kosher salt divided
• 1 tablespoon juice of lime fresh
• 2 tablespoons olive oil 
• 0.3 teaspoon pepper dried red crushed
• 1 medium size onion sweet coarsely chopped
• 2 pounds baby squash yellow coarsely chopped

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• whisk
• blender

Directions

1. Preheat oven to 45
2. Toss together first 7 ingredients and 1 tsp. salt. Arrange in a single layer in a 15- x 10-inch jelly-roll pan.
3. Bake at 450 for 30 to 35 minutes or until vegetables are tender and lightly browned, stirring halfway through.
4. 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.
5. Stir together vegetable puree and remaining 2 cups broth in a 3-qt. saucepan; bring to a boil over medium heat, stirring occasionally.
6. Remove from heat; whisk in butter, lime juice, and remaining 1/2 tsp. salt.
7. Spoon broth mixture over squash mixture in bowls.
8. Sprinkle with fresh herbs, and serve immediately.