~ adapted from Southern Living ~
Preheat oven to 450 degrees… Toss together 2 pounds yellow squash,
1 medium-size sweet onion, preferably red…
1 pint grape tomatoes,
3 garlic cloves, thinly sliced…
Add the spices, more red pepper if desired; drizzle 2 tablespoons olive oil.
Lightly salt and roast for 15 minutes, toss; roast 15 minutes more. In a food processor or blender, process 2 cups vegetables and 1 cup vegetable broth until smooth. Divide remaining mixture of vegetables in soup bowls. On medium heat, combine vegetable puree with 2 cups broth; remove from heat and squeeze in 1 tablespoon lime juice, add salt and 2 tablespoons butter.
Top with basil.
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