Vegan, salt-free, oil-free, gluten-free, dairy-free soup . These cute little patty pan squash grow so quickly and are plentiful on the vines. I'm always looking for ways to incorporate them into our meals but also to highlight how unique, creamy, and flavorful they are. This soup is both nutritious and delicious. A family favorite! Serve with a pinch of cayenne or paprika (if you like milder) and green onions.

Recipe Summary test

20 mins
2 hrs 5 mins
8 hrs
10 hrs 25 mins
8 cups


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place dried navy beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.

  • Heat 2 to 3 tablespoons of water in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add garlic and more water if necessary; saute for 2 minutes. Add vegetable broth, pre-soaked beans, curry powder, lemon balm, white pepper, and cayenne; bring to a boil.

  • Reduce heat to medium-low and simmer until beans are nearly tender, about 1 hour. Add squash to the simmering beans and bring back to a very slow boil. Simmer until squash and beans are tender, about 30 minutes more. Allow to cool slightly; use an immersion blender or transfer to a blender to blend until soup is smooth and creamy.

  • Add corn to the pot and adjust seasoning as necessary. Heat to a slow boil and then reduce to a simmer. Continue to simmer until corn is tender, about 10 minutes.

Cook's Note:

You can use any white bean you like. You can use frozen corn instead of fresh.

Nutrition Facts

172 calories; protein 8.7g; carbohydrates 34.8g; fat 1.3g; sodium 162.5mg. Full Nutrition