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Patty Pan Squash Soup Recipe

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Description

Patty Pan Squash Soup is a delicious and nutritious soup made with fresh patty pan squash, onions, garlic, and a few other simple ingredients. This soup is creamy, flavorful, and perfect for any time of the year. It is easy to make and can be served as a starter or as a main course.

Prep Time

The prep time for this recipe is around 15 minutes.

Cook Time

The cook time for this recipe is around 25 minutes.

Ingredients

  • 3 tablespoons butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups patty pan squash, chopped
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste

Equipment

  • A large pot
  • A blender or food processor
  • A wooden spoon
  • A ladle
  • A knife and chopping board

Method

  1. In a large pot, melt the butter over medium heat.
  2. Add the chopped onion and garlic and sauté until soft and translucent.
  3. Add the chopped patty pan squash and stir to combine.
  4. Pour in the vegetable broth and bring to a boil.
  5. Reduce the heat and simmer until the squash is tender, about 15 minutes.
  6. Remove from heat and let cool slightly.
  7. Using a blender or food processor, blend the soup until smooth.
  8. Return the soup to the pot and stir in the heavy cream.
  9. Season with salt and pepper to taste.
  10. Bring the soup back to a simmer and cook for an additional 5 minutes.
  11. Serve hot and enjoy!

Notes

This soup can be stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To reheat, simply place the soup in a pot over medium heat and bring to a simmer.

Nutrition Info

This recipe makes approximately 4 servings. Each serving contains approximately:
  • Calories: 317
  • Total Fat: 28g
  • Saturated Fat: 17g
  • Cholesterol: 91mg
  • Sodium: 1027mg
  • Total Carbohydrates: 14g
  • Dietary Fiber: 2g
  • Sugars: 7g
  • Protein: 4g

Recipes FAQ

What is patty pan squash?

Patty pan squash is a type of summer squash that is small, round, and flat. It has a slightly sweet and nutty flavor and can be used in a variety of dishes.

Can I use a different type of squash for this recipe?

Yes, you can use a different type of summer squash, such as zucchini or yellow squash, for this recipe. However, the flavor and texture of the soup may be slightly different.

Can I make this soup vegan?

Yes, you can make this soup vegan by using vegetable oil instead of butter and coconut milk instead of heavy cream.

Recipe Tips

  • Be sure to chop the onion and garlic finely so that they cook evenly with the squash.
  • If you don't have a blender or food processor, you can use an immersion blender to blend the soup directly in the pot.
  • For a little extra flavor, you can add some fresh herbs, such as thyme or rosemary, to the soup while it is simmering.
  • This soup pairs well with a crusty bread or a simple green salad.

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