The curry-flavored patty pan squash soup is tasty but not overpowering. The majority of squash soups are often sweet, thick, and heavy, but this one is fresh on the taste and flavorful enough thanks to the red curry paste and the smokey paprika.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
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)
Instructions
- 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.
Reviews
I made this soup…it was a warming and delicious soup. I did add a whole Serrano pepper from my garden to the vegetables while cooking them down. It gave it nice heat.
We really enjoyed this soup. The contrast of spicy soup and bitter lemon whipping cream were a great combo. I will be making it again.
I added more red curry paste and didn’t blend it til smooth, we like a chunkier soup. We both really liked it and will make it again with even more red curry paste next time and maybe more lemon. Great soup!! Great use of Patty Pans!