Curried Patty Pan Squash Soup

Name: Curried Patty Pan Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 tablespoons olive oil; 1 onion (chopped); 2 cloves garlic (minced); 3 cups patty pan squash (chopped); 1 tablespoon red curry paste; 4 cups vegetable broth (low-sodium); 1 can coconut milk (400 mL); 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (freshly ground); 1/4 cup cilantro (chopped); 1 lime (cut into wedges)

45 min 4 servings Easy

All Recipes

A warming and aromatic curried soup featuring patty pan squash, perfect for a cozy meal.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

Easy

Curried Patty Pan Squash Soup is a delightful blend of spices and creamy patty pan squash, making it a perfect dish for those crisp autumn days. The unique shape and mild flavour of patty pan squash offer a refreshing twist to traditional squash soups. This version of the recipe highlights the earthy sweetness of the squash, complemented by aromatic curry paste and creamy coconut milk. It's a dish for anyone looking to explore bold flavours while enjoying the comforting texture of a warm soup.

Instructions

Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

Pro tip: Stir frequently to prevent the garlic from burning.

Cook the squash

Add the chopped patty pan squash to the pot and cook for another 5 minutes, stirring occasionally.

Add the curry paste

Stir in the red curry paste and cook for 1 minute until fragrant.

Pro tip: Adjust the amount of curry paste if you prefer more or less spice.

Simmer the soup

Pour in the vegetable broth, bring to a boil, then reduce heat to a simmer. Cook uncovered for 15 minutes, or until the squash is tender.

Blend the soup

Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy.

Pro tip: For a chunkier texture, blend only half of the soup.

Finish with coconut milk

Stir in the coconut milk and season with salt and pepper. Reheat gently if needed.

Pro tip: Do not boil after adding coconut milk to retain its creamy texture.

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Tips & Tricks

Use fresh patty pan squash for the best flavour.
Adjust curry paste according to your spice preference.
Garnish with fresh cilantro for added freshness.

Frequently Asked Questions

How many calories are in curried patty pan squash soup?

This curried patty pan squash soup contains approximately 220 calories per serving.

Can I use other squash varieties?

Yes, you can substitute patty pan squash with other squash varieties like acorn or butternut.

How long does it take to make curried patty pan squash soup?

This recipe takes about 45 minutes from start to finish, including prep and cooking time.

Is curried patty pan squash soup spicy?

The soup has a mild to moderate spice level, which can be adjusted by varying the amount of curry paste used.

Can I make curried patty pan squash soup ahead of time?

Yes, the soup can be made ahead and stored in the refrigerator for up to 3 days.

Serving Suggestions

Serve this soup with a side of crusty bread or naan for a complete meal. To enhance the flavours, pair it with a light salad or simply enjoy it as is. This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally, to retain its creamy texture.

Nutrition per serving

220

Calories

Protein

16g

Fat

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