Rating
Published Aug 9th
Prep 25m Cook 30m Additional - Ready In 55m
Servings 4 Calories 328 kcal
This easy curried patty pan squash soup provides comforting, bold flavor that's perfect for lunch or dinner.
Recipe Ingredients
- 1.75 pounds patty pan squash
- 2 tablespoons olive oil
- 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
Cooking Directions
- 1 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.
- 2 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.
- 3 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.
- 4 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.
- 5 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 Facts
- Calories 328 kcal
- Carbohydrate 30 g
- Cholesterol 41 mg
- Fiber 3 g
- Protein 10 g
- Saturated Fat 9 g
- Sodium 1300 mg
- Fat 29 g