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Curried Patty Pan Squash Soup
Curried Patty Pan Squash Soup
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Satisfying curried patty pan squash soup - ideal for any meal.
Ingredients:
  • 1.75 pounds patty pan squash
  • 1.5 cups chopped yellow onion
  • 1 cup chopped red bell pepper
  • 1 cup chopped carrot
  • 3 tablespoons red curry paste
  • 2 teaspoons smoked paprika
  • 1.75 teaspoons kosher salt, divided
  • 4 cups low-sodium vegetable broth
  • 0.5 cup heavy cream
  • 1.5 tablespoons lemon juice
  • 0.25 cup roasted and salted pumpkin seeds (pepitas)
  • 2 tablespoons chopped fresh parsley
  • 1 drizzle olive oil, or to taste
Instructions:
  • Prepare the squash by trimming the stem ends and coarsely chopping it. Heat olive oil in a large Dutch oven over medium-high heat, then add squash, onion, bell pepper, and carrot. Sauté the vegetables until the onion is translucent, for about 5 minutes. Stir in curry paste, paprika, and 1 1/2 teaspoons of salt, continuing to cook until the vegetables are just starting to soften, which will take about 5 minutes.
  • Pour in the flavorful broth, cover the pot, and bring the mixture to a lively boil. Adjust the heat to medium, let it simmer gently, stirring now and then, until the veggies are very tender, approximately 15 minutes.
  • Blend the soup with an immersion blender until smooth. If using a regular blender, blend in batches with the lid securely in place, removing the center piece to release steam. Cover the opening with a clean towel and blend until smooth, about 1 minute per batch.
  • Using a hand mixer with a whisk attachment, whip cream, lemon juice, and remaining salt on high speed until soft peaks form, about 45 seconds to 1 minute.
  • Ladle soup into shallow bowls and top with lemon cream, pepitas, parsley, and a drizzle of olive oil before serving.

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