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How to Make Curried Patty Pan Squash Soup - A Step-by-Step Guide

Curried Patty Pan Squash Soup is a delicious and comforting recipe that is perfect for a cozy night in or a special gathering with friends and family. This flavorful soup is packed with the wonderful taste of patty pan squash and a blend of aromatic spices that will warm you up from the inside out. It's a great way to use up an abundant harvest of patty pan squash from your garden or to enjoy the vibrant flavors of summer all year round.

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Ingredients

  • 1 ¾ pounds patty pan squash
  • 2 tablespoons olive oil
  • 1 ½ cups chopped yellow onion
  • 1 cup chopped red bell pepper
  • 1 cup chopped carrot
  • 3 tablespoons red curry paste
  • 2 teaspoons smoked paprika
  • 1 ¾ teaspoons kosher salt, divided
  • 4 cups low-sodium vegetable broth
  • ½ cup heavy cream
  • 1 ½ tablespoons lemon juice
  • ¼ cup roasted and salted pumpkin seeds (pepitas)
  • 2 tablespoons chopped fresh parsley
  • 1 drizzle olive oil, or to taste (Optional)

Information

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Servings: 4

  • Trim stem ends from squash and coarsely chop squash. Heat olive oil in a large Dutch oven over medium-high heat. Add squash, onion, bell pepper, and carrot. Cook, stirring often, until onion is translucent, about 5 minutes. Add curry paste, paprika, and 1 1/2 teaspoons salt; cook, stirring often, until vegetables are beginning to soften, about 5 minutes.
  • Add broth, cover, and bring mixture to a boil. Turn heat to medium and allow mixture to simmer, stirring occasionally, until vegetables are very soft, about 15 minutes.
  • Remove from heat. Use an immersion blender to blend soup until smooth. If using a blender, pour soup into a blender in batches. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute. Repeat process with remaining soup.
  • Beat cream, lemon juice, and remaining salt with a hand mixer fitted with a whisk attachment in a small bowl on high speed until soft peaks form, 45 seconds to 1 minute.
  • Serve soup in wide, shallow bowls with a dollop of lemon cream, a sprinkle of pepitas and parsley, and a drizzle of olive oil.

    • Nutrition

    328 cal.

    • Total Fat: 29g
    • Saturated Fat: 9g
    • Cholesterol: 41mg
    • Sodium: 1300mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 3g
    • Protein: 10g
    • Potassium: 740mg

    Categories

    Soup recipes
    Vegetarian recipes
    Curry recipes
    Comfort food recipes
    Easy recipes