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Cream of Patty Pan Squash and Sweet Corn Soup
Cream of Patty Pan Squash and Sweet Corn Soup
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Prep Time:
20 minutes
Cook Time:
125 minutes
Total Time:
625 minutes
Vegan patty pan squash soup with corn, navy beans, and flavorful spices - salt-free, dairy-free, and gluten-free.
Ingredients:
  • 1 cup dried navy beans
  • 1 large sweet onion (such as Vidalia®), diced
  • 6 cups low-sodium vegetable broth
  • 1 teaspoon hot (Madras) curry powder
  • 1 teaspoon lemon balm
  • 0.25 teaspoon ground white pepper
  • 3.5 cups patty pan squash, diced
  • 3 cups fresh corn kernels
Instructions:
  • In a spacious container, immerse dried navy beans in cool water, ensuring they are covered by several inches; allow to soak for 8 hours or overnight. Drain the beans.
  • In a pot over medium-high heat, simmer 2 to 3 tablespoons of water. Saute onion until translucent for about 5 minutes. Stir in garlic, adding more water if needed, and cook for 2 minutes. Add vegetable broth, pre-soaked beans, curry powder, lemon balm, white pepper, and cayenne; bring to a boil.
  • Lower the heat to medium-low and simmer for about 1 hour until the beans are almost tender. Add the squash to the simmering beans and gently bring it back to a low boil. Simmer for an additional 30 minutes until both the squash and beans are tender. Let it cool slightly, then use an immersion blender or transfer to a blender to puree until the soup is smooth and creamy.
  • Stir in corn and season to taste. Bring to a gentle boil, then lower heat to simmer. Cook until corn is tender, about 10 minutes.

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