Curried Patty Pan Squash Soup


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.

Curried Patty Pan Squash Soup
Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins


  • 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)


  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 (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.

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