How to Make Cream of Patty Pan Squash and Sweet Corn Soup - A Step-by-Step Guide

As summer comes to an end, gardens and farmers' markets are brimming with an abundance of fresh produce. One popular vegetable that is often overlooked is the patty pan squash. These small, scallop-edged squash are not only visually appealing but also incredibly versatile in the kitchen. In this recipe, we'll be showcasing the delicate flavor of patty pan squash in a creamy and comforting soup that also features the sweetness of fresh corn.

With its creamy texture and mild flavor, pat...

Read more Snack recipes

Ingredients

  • 1 cup dried navy beans
  • 1 large sweet onion (such as Vidalia®), diced
  • 2 cloves garlic, minced
  • 6 cups low-sodium vegetable broth
  • 1 teaspoon hot (Madras) curry powder
  • 1 teaspoon lemon balm
  • ¼ teaspoon ground white pepper
  • 1 pinch cayenne pepper
  • 3 ½ cups patty pan squash, diced
  • 3 cups fresh corn kernels

Information

  • Prep Time: 20 mins
  • Cook Time: 2 hrs 5 mins
  • Additional Time: 8 hrs
  • Total Time: 10 hrs 25 mins
  • Servings: 8
  • Yield: 8 cups

  • Place dried navy beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
  • Heat 2 to 3 tablespoons of water in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add garlic and more water if necessary; saute for 2 minutes. Add vegetable broth, pre-soaked beans, curry powder, lemon balm, white pepper, and cayenne; bring to a boil.
  • Reduce heat to medium-low and simmer until beans are nearly tender, about 1 hour. Add squash to the simmering beans and bring back to a very slow boil. Simmer until squash and beans are tender, about 30 minutes more. Allow to cool slightly; use an immersion blender or transfer to a blender to blend until soup is smooth and creamy.
  • Add corn to the pot and adjust seasoning as necessary. Heat to a slow boil and then reduce to a simmer. Continue to simmer until corn is tender, about 10 minutes.
  • Nutrition

    172 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Sodium: 163mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 8g
    • Total Sugars: 4g
    • Protein: 9g
    • Vitamin C: 17mg
    • Calcium: 58mg
    • Iron: 2mg
    • Potassium: 603mg