Curried Patty Pan Squash Soup

Name: Curried Patty Pan Squash Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
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

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This curried patty pan squash soup is very flavorful, but not heavy at all. Most squash soups are on the sweet, rich, and heavy side normally, but this is fresh on your palate, yet boldly flavored from the red curry paste and the smoky paprika.

By

Allrecipes Member

Published on August 9, 2022

Prep Time:

25 mins

Cook Time:

30 mins

Total Time:

55 mins

Servings:

4

Jump to Nutrition Facts

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)

Directions

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.

Nutrition Facts (per serving)

328	Calories
29g	Fat
30g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 328
% Daily Value *
Total Fat 29g	37%
Saturated Fat 9g	46%
Cholesterol 41mg	14%
Sodium 1300mg	57%
Total Carbohydrate 30g	11%
Dietary Fiber 3g	12%
Protein 10g
Potassium 740mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.